Fried Eggs With Slow-Roasted Tomatoes, Avocado, and Mushrooms
Recipe type: Breakfast
Yield: Serves 2-4
  • For the slow-roasted tomatoes:
  • 2 pints (about 1 pound) cherry tomatoes, halved
  • 1 tablespoon extra-virgin olive oil
  • Scant 1/2 teaspoon kosher salt
  • For the sautéed mushrooms:
  • 1 tablespoon high-smoke-point oil, such as rice bran or grapeseed
  • 2 (150 gram) containers beech mushrooms, trimmed
  • 1/2 teaspoon kosher salt
  • For the fried eggs:
  • High-smoke-point oil, such as rice bran or grapeseed
  • 1-2 large eggs per person
  • 1/2 an avocado, sliced, per person
  • Flaky sea salt
  • Hot sauce, for serving
  1. Roast the tomatoes: Preheat the oven to 300°F.
  2. Add the halved cherry tomatoes to a half-sheet pan. Drizzle with olive oil and sprinkle with salt. Roast for about 1 hour, or until they've reduced in volume by about half.
  3. Sauté the mushrooms: In a large skillet, heat the neutral oil over medium-high heat until it just begins to shimmer. Add the mushrooms and salt, and stir to evenly coat the mushrooms. Cook, stirring occasionally, for 3-5 minutes or until deeply-browned.
  4. Divide the tomatoes and mushrooms evenly between 4 plates (or save half of each for the next day's breakfast, if making breakfast for 2).
  5. Fry the eggs: Heat a generous glug of neutral oil in a small skillet over high heat until beginning to smoke. Carefully add 2 eggs to the skillet, then step aside as the oil will sputter. Cook until the white is set and the edges are brown and crisp, about 1 minute. Wipe out the skillet before repeating the same procedure to fry the next batch.
  6. Add 1 or 2 fried eggs to each plate. Add half a sliced avocado to each plate. Sprinkle the avocado and fried eggs with flaky sea salt; serve with hot sauce.
If you can't find beech mushrooms (they're readily available at Asian supermarkets; I've also found them at co-ops and Whole Foods), sub about 10 ounces of another type of mushroom, thinly sliced. The cook times may differ.

Both the tomatoes and mushrooms can be made ahead of time; reheat them in a hot skillet.

While I don't usually bother with an apron, I recommend wearing one while frying the eggs as the oil will sputter once the eggs are added and may stain your clothes if you're standing too close.
Recipe by A Modest Feast at