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Scrambled Eggs and Tomatoes With Mushroom Sauce

A community recipe by

Not tested or verified by Nigella.com

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Introduction

The title says it all. This is fast, basic, but very satisfying! It's a bit extravegant in that you need three saucepans, but that's what dishwashers are for. This was my very first foray into cooking, and it is cooking at its most basic - heating stuff up and eating it. I would make this when, as a teenager, I'd return home from school to an empty and dinner-less house. I'd whip this up, settle down in front of whatever I wanted on TV, and eat it with plenty of bread. Just right for a growing boy! All the main food groups are here - dairy, vegetable, and the all important sauce food group!

Ingredients

Serves: 1

  • 3 eggs
  • 1 tin plum tomatoes (whole or chopped, its up to you)
  • 1 tin cream of mushroom soup (a small tin)
  • bread (whatever kind you like)
  • salt (optional)
  • pepper (optional)
  • tabasco (optional)

Method

Scrambled Eggs and Tomatoes With Mushroom Sauce is a community recipe submitted by mickpoos and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • In one pan, heat up the plum tomatoes until good and hot.
  • In another pan, scramble the eggs.
  • In yet another pan, heat up the mushroom soup. For a really thick flavoursome sauce, don't dilute the soup. If you don't want it so thick, add a little milk or cream until it gets how you like it.
  • Tip the eggs onto one side of a large plate (or oval dish). Strain the tomatoes and tip them onto the other side of the plate. Don't mix them up.
  • Pour over all the sauce. Add the condiments of your choice - salt, pepper, Tabasco, Soy or Worcester sauce, etc. Delicious with bread!
  • Tell us what you think