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Creole Eggs on Toast

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PREP TIME
10 min
COOKING TIME
15 min
TOTAL TIME
25 min
SERVINGS
4 servings
Breakfast
Creole Eggs on Toast
Ingredients
  • 1 tablespoon butter
  • 1/4 cup chopped mushrooms
  • 1 tablespoon chopped onion
  • 1 tablespoon chopped green bell pepper
  • 1 cup crushed tomatoes
  • 1 tablespoon capers
  • 6 eggs, beaten
  • 4 slices bread, toasted
Instructions
1
Heat a large skillet over medium-high heat, adding butter to melt and coat the surface. Sear the vegetables - mushrooms, onion, and bell pepper - in the hot butter until they become tender and soft, approximately 5 minutes.
2
Combine the cooked vegetables with tomatoes and capers; bring the mixture to a gentle boil.
3
In a separate bowl, whisk eggs until beaten.
4
Pour the egg mixture over the vegetable mixture in the skillet; continue to cook and stir until the eggs are fully scrambled and no longer have a runny consistency, roughly 5 minutes.
5
Serve the egg mixture over toasted bread.