Mediterranean Eggs Recipe

Name: Mediterranean Eggs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 1 teaspoon unsalted butter; 1 tablespoon olive oil; 300 g cherry tomatoes, quartered; 200 g button mushrooms, roughly chopped; 6 eggs; 6 basil leaves, finely sliced; 1/4 cup cream, low fat is fine; salt, to taste; fresh ground black pepper, to taste; 1 tablespoon freshly grated parmesan cheese; 2 slices country bread (thick slices); 4 slices prosciutto

Servings: persons

1 teaspoon unsalted butter
1 tablespoon olive oil
300 g cherry tomatoes, quartered
200 g button mushrooms, roughly chopped
6 eggs
6 basil leaves, finely sliced
1/4 cup cream, low fat is fine
salt, to taste
fresh ground black pepper, to taste
1 tablespoon freshly grated parmesan cheese
2 slices country bread (thick slices)
4 slices prosciutto

1
Heat the butter and oil in a large non-stick pan and saute the tomatoes and mushrooms, until they begin to soften (about 2-3 minutes).
2
At the same time, beat together the eggs, basil, cream, seasonings and parmesan with a fork; then add them to the tomatoes and mushrooms and scramble.
3
Grill or toast the bread and panfry the prosciutto in a little oil (preferably in a non-stick pan) until crisp.
4
To serve, place a piece of bread on each plate and top with the scrambled eggs and then the prosciutto. Garnish with a sprig of basil.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 teaspoon unsalted butter, 1 tablespoon olive oil, 300 g cherry tomatoes, quartered, 200 g button mushrooms, roughly chopped, and more.

Yes, Mediterranean Eggs falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mediterranean Eggs

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