Scrambled Eggs and Tomatoes With Mushroom Sauce

A community recipe by mickpoos

Not tested or verified by Nigella.com

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!