Ingredients
- 200g cherry vine tomatoes
- 1/2 tablespoon olive oil
- 2 teaspoons tamari
- 150g shiitake mushrooms, sliced
- 1 tablespoon white miso paste
- 1 teaspoon shichimi togarashi which you can find HERE
- 4 free-range organic eggs
- 2 tablespoons butter
- Salt & pepper to season
Method
Preheat grill to medium. Add the tomatoes to foil and season with salt and pepper. Drizzle with olive oil and 1 teaspoon of tamari. Grill for 8-10 minutes to blister.
Whilst these are cooking add the miso to a medium bowl and another tablespoon of water amd mix weel. Add the eggs and whisk together. Season with a pinch of salt and add the shichimi. Whisk lightly again to mix through. Place to one side.
Heat a small frying pan to medium-high. Add 1 tablespoon butter and once melted add the sliced shiitake. Fry for 3-4 minutes. Add the remaining teaspoon of tamari and fry for a futher minute. Place to one side. The tomatoes should also be done so remove from the grill and also place to one side.
Heat a medium saucpan on low to medium heat. Add the remaining tablespoon of butter and once melted add the egg scramble mix. Cook for around 4-5 mins stirring regularly.
Divide the tomatoes and shiitake between two plates and add half of the scramble to each plate.
Recipes
