Yummy Brunch Recipes

_{Creamy Mushrooms with Fresh Thyme}

• 1 kg mixed mushrooms - I used portabellos and button, sliced
• 1 onion - finely sliced
• 1 clove garlic - pressed
• 1/2 cup cream
• 25-50 grams butter

Heat butter in a medium sized pan and add the onion and garlic. Saute until the onion is limp. Add the mushrooms and put a lid onto the pan. When the juices from the mushrooms have come out add the cream. Bring to a slow simmer and add 1/4 cup fresh thyme leaves or 1 dsp dried thyme. Season to taste and serve.

This is a nice dish to either serve on toast with poached eggs or as an accompaniment to a larger fare. I served it with Spicy Scrambled Eggs which is a dish from India.

_{Spicy Scrambled Eggs}

• 1 dozen eggs
• 2 small onions - finely sliced
• 1 can tomatoes - drained and finely chopped
• 1/2 tsp chopped ginger
• 3 dried chillies - chopped
• 1/2 cup chopped fresh coriander - I use the stalks
• 1/2 tsp ground turmeric
• 25-50 grams butter
• 1/2 tsp cumin seed

Heat butter in a pan and add the onions. Saute until limp and add the tomatoes, turmeric, cumin seed and chillies. Cook until everything becomes fragrant, doesn't take long. Add the ginger and the eggs which have been mixed with a whisk until amalgamated. When eggs are cooked add the coriander and serve.

This dish originally came from the Parsi people of India but is now made right throughout India. I find that it makes a nice change to basic scrambled eggs. Hope you enjoy making them as they are an easy dish to make.

Next Recipe: Gourmet Sandwiches with Pesto and Salad