Pesto Mushroom Egg Melt

20260111 #breakfastdiary day 1611, -9°C/partly cloudy, 20 min/exercise (M) Emmental cheese, with its holes and that classic 'this-is-what-cheese-looks-like' image, is known as the cheese Jerry (from Tom and Jerry) goes crazy for — but it's food, so people eat it; it's not like mice have some special preference for cheese. Still, I love it~🧀 Minus the spring cabbage, approx. 350kcal Pesto Mushroom Egg Melt

2 eggs, 20g mushrooms, 1/4 onion, 2 cloves garlic, 100ml milk, 1T basil pesto, 1T emmental cheese, a little olive oil, a little pepper

1. Boil the eggs in boiling water. 2. Heat olive oil in a pan, sauté 1/4 chopped onion and 2 cloves minced garlic, then add 20g mushrooms and sauté a bit more. 3. Pour in 100ml milk, add 1T basil pesto, and lay the sliced boiled egg on top. 4. Top with emmental cheese, cover with a lid, and once the cheese melts, finish with a little pepper. 5. Serve over spring cabbage, on sourdough.

Inspired by @hnd.dieter