Scrambled Eggs with Roasted Tomatoes & Port Mushrooms
Serves 1 or 2


  • 6 vine ripened small tomatoes
  • 4 swiss brown mushrooms
  • 3 eggs
  • 12 chopped chives
  • 1 tablespoon of cream
  • 1 tablespoon of port
  • butter
  • sweet bread
  • (eg. milk bread)
  • Olive oil
  • salt & pepper to taste


Preheat oven to 200 degrees C. Season tomatoes with salt and pepper and roast whole in good olive oil for 10 minutes. Pan fry mushrooms whole with butter, salt, pepper and port until softened. Whisk eggs and add cream, salt and pepper to taste. Melt butter in a fry pan. Add egg mix and slowly stir until soft lumps form. Serve with grilled bread tomatoes and mushrooms.

Recipe: Scrambled Eggs with Roasted Tomatoes & Port Mushrooms
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