Forgot to Eat Breakfast – Eggs – Onions and Mushrooms

This morning we got out of bed and hit the ground running. The post office was picking up our weekly Galilee Green Olive Oil orders and we still hadn’t finished packing them up the night before.

We deliver directly to your home from Israel

By the time we were done, it was 12:30 and we made it just in time for the pick up!

We were so hungry and needed something quick, nourishing and delicious so we decided to have breakfast, for lunch.

I chopped up a couple of onions and a few cloves of garlic, sliced some whole canned mushrooms and fried them all together in Galilee Green Olive Oil.

I served it with sunny-side-up eggs on the side, a little organic, no salt, spice mixture and voila – a yummy satisfying lunch for two very hungry people.

I just may make this for dinner sometime too!

Breakfast Eggs for Lunch
serves 2

Ingredients

• 4 tablespoons GGOO
• 2 small onions, chopped
• 1 16 ounce can of whole mushrooms, drained and sliced
• 4 cloves of garlic, chopped
• 4 eggs
• 1 teaspoon organic no salt seasoning or the seasoning of your choice

Directions

1. Heat 2 of the tablespoons of GGOO in a skillet and add onions. Cook on medium heat until they start to soften.
2. Add the sliced mushrooms and cook for about ten minutes, stirring often, until onions and mushrooms brown.
3. Make a well in the middle of the pan and add the garlic, stirring constantly for 1 minute then stir into the mushroom, onion mix.
4. Split the mushroom, onion mix and put each half on dinner plate.
5. Crack all 4 eggs into the same bowl.
6. Heat the 2 remaining tablespoons of GGOO in the pan and slide the eggs from the bowl into the pan.
7. Sprinkle the eggs with the seasoning and cover and cook on medium heat for about 2 minutes.
8. Slide the eggs onto each plate with the onion, mushroom, garlic mixture and enjoy!