This recipe is for 2 people; adjust as needed
1 Tablespoon extra virgin olive oil
1/2 onion; sliced
1 portobello mushroom cap; thinly sliced into bite sized pieces
1/4 teaspoon sea salt
pinch fresh ground black pepper
pinch dried thyme
1/4 cup fresh cilantro; chopped
3-4 eggs (Xav is a 2 egg guy but I only eat 1)
extra virgin olive oil or butter for frying
optional toast
Preheat a medium sized skillet to medium. Prepare vegetables. Add oil to pan and heat a bit. Add onions and mushrooms and sauté till tender.
Meanwhile- preheat a large skillet over medium heat for the eggs. Add oil or butter and allow to heat up/melt covering the bottom of the pan and crack the eggs in. I made the eggs sunny side up but honestly, you can have them however you like. (If you are having toast put that in the toaster now)
Back to the vegetables- add salt, pepper and thyme, stir and simmer 1 minute more. Add cilantro, stir and sauté 2-3 more minutes until it wilts and the smell is amazing. We like the vegetables heaped over our eggs but you can segregate your plate if you wish.
LivingNaturaLena 