Mushroom, Pickled Onion, Tomato & Egg Fry Up V

10 minutes 15 minutes 2 servings

A quick and healthy fry up that’s cooked in one pan. Serve as is, or pile onto buttered toast for a delicious breakfast sandwich. 

Featured products


  • 25g butter
  • 150g cremini mushrooms, sliced
  • 30g Epicure Pickled Onions, halved and sliced
  • 150g small vine tomatoes, cut in half
  • 2 eggs
  • ½ teaspoon chopped fresh thyme

The recipe Mushroom, Pickled Onion, Tomato & Egg Fry Up Kitchen Mode

  • 1

    Heat 15g butter in a frying pan set over medium high heat. Tip in mushrooms and cook, stirring often, until softened. Add onions and tomatoes, seasoning with salt and pepper. Spread out in a single layer and let sit for 2-3 minutes or until starting to brown and tomatoes become shrivelled. Give it a toss and then spread it out again.

  • 2

    Lower heat and make two wells in the veggies with a spoon. Add 5g of butter to each well, cracking an egg into each, once melted. Sprinkle over thyme and season with salt and pepper. Allow to cook until starting to set, then cover lightly, leaving a gap for steam to escape. Cook until the whites of the eggs are fully set but yolks are still runny.

  • 3

    Scoop onto plates or pile onto buttered toast, and sprinkle with additional thyme, if you like.