Individual egg pans are now available to buy in most supermarkets and department stores. They are perfect for cooking individual eggs, and in this case, individual omelettes.
This simple breakfast recipe tops the flat omelettes with mushrooms and is quick and easy to make. The main trick is coordinating the eggs and mushrooms so that you serve both on time and cooked to perfection.
Just one note on the mini-pans, all the ones I see in the supermarkets are round. But if you check out your local Korean or Japanese shop you might be lucky and find a square mini pan. These are great when you are serving the omelettes like I do on square toast.
Ingredients 100g button mushrooms (or similar style) sliced if small, halved and sliced in larger
1 teaspoon lemon juice
2 tablespoons milk
1 clove of garlic, crushed
Oil and butter for cooking
Freshly ground black pepper for serving
Toast for serving
To cook this recipe to perfection, timing is everything. The plan is to cook the mushrooms, leave them on low head to reduce the sauce while cooking the eggs. But there is no critical reason to be obsessed by the timing for this recipe as it comes out nice anyway, but I like to try and get everything ready together so nothing is cold or overcooked.
Slice the mushrooms. If they are larger you might halve the slices.
Heat a little oil and a little butter in a pan. I love the flavour of butter, but adding in the oil stops the butter from burning if the pan is too hot. You can just cook the mushrooms in oil, but you will miss out on that great butter flavour.
Cook the mushrooms and crushed garlic until the mushrooms start to brown.
Reduce the heat and add in the lemon juice and milk.
While the mushrooms are cooking you should heat your mini egg pan (or pans if you have more than one).
Beat one egg and pour into the pan, spreading it out evenly.
Cook on medium heat until the egg is firm, then flip and cook the other side.
Cook the other egg.
Place the omelettes on slices of toast.
Spoon the mushrooms on top of the egg.
I served these with tomatoes and sprinkled with freshly ground black pepper. Other times I garnish with parsley or chopped shallots.