Mushrooms & Eggs
Mushrooms & Eggs
This is a straightforward recipe that is tasty and can be tailored as you desire. Don't like cheese? Leave it out. Want to add some color to the dish? Add some chopped bell pepper.
Ingredients
- 2 cups fresh mushrooms, sliced
- 2 tablespoons butter, or extra light olive oil
- 1 clove garlic, smashed and minced
- 1 small onion, diced
- 1/2 teaspoon dried thyme
- 1/2 cup Fontina cheese, or Provolone, shredded
- 2 eggs
- salt and pepper, as desired
Instructions
- For this dish, you will need a pan with a lid, and a glass lid would be ideal so you can keep an eye on the eggs.
- Heat a non stick pan on medium heat and melt the butter, then add the mushrooms, onion, garlic, and thyme.
- Saute to soften the mushrooms and release any water and soften the onion, season with salt and pepper as desired. Saute until most of the water is evaporated.
- Sprinkle the cheese evenly over the mushrooms, crack the eggs on top, season with salt and pepper as desired. If all the water has cooked off, simply add a tablespoon or two of water on the side. (I did not use cheese this time.)
- Cover with the lid to poach the eggs, whites are set and the yolks are runny or to your liking.
- Season with more pepper if desired.
- Serve with toast, enjoy.
Notes
Low cost per serving.
Adapted from an internet recipe.
The Real Person!
The Real Person!
I made this on a whim for dinner on 14 Jun 2019. I did not use cheese, and the mushrooms I used were Shiitake (dried and soaked), over all, excellent mushrooms and eggs. I think fresh Shiitake or button mushrooms would be best to use as they are more tender.