Alright, so it seems I’ve been having lotsa time to have breakfast in the mornings these days. Well, truth is, I’ve been waking late so brunch has become somewhat routine now. In any case, what I’d like to share here is a savoury tomato and mushroom compote. So easy to do, and so good with toast.
Toss everything into a skillet and mix till ready.
- 1 plum tomato, diced into 1cm cubes
- 1 large brown mushroom, diced into 1cm cubes
- 1 small knob of butter
- 1 pinch of dried basil
- 1 small bunch of arugula, finely chopped
- freshly ground black pepper and sea salt
Have it with egg, ham, and toast. Lush.