Eggs Spinach Mushrooms Skillet (Print-Friendly Version)
A delicious one-pan breakfast combining perfectly cooked eggs nestled in sautéed spinach and mushrooms. Naturally nutritious and quick.
# Ingredients:
→ Main Ingredients
01 -
1 tbsp olive oil or oil of choice, for cooking the mushrooms
02 -
8 oz mini-bella mushrooms, chopped
03 -
10 oz fresh spinach or 5-6 cups firmly packed spinach
04 -
2 tbsp water
05 -
Salt, to taste
06 -
Pepper, to taste
07 -
4 eggs
08 -
Butter or oil, for greasing
# Steps:
01 -
Heat the oil in a large skillet or frying pan. Saute the mushrooms until they are tender and have fully released their water, for about 6-8 minutes. Set aside.
02 -
Place the spinach in the frying pan or skillet used for the mushrooms. Add 2 tablespoons of water, more or less, and cook over medium heat until the spinach is wilted, for about 2-4 minutes. Pack the spinach in using a spatula or your hand.
03 -
Return the mushrooms to the skillet. Lightly season the vegetables with salt and pepper at this stage.
04 -
Create wells in the spinach and mushrooms mixture, one well for each egg. Dot each well with a small amount of butter or spray with oil. Crack an egg into each well, then season the eggs with salt and pepper.
05 -
Cook the eggs to your preferred doneness, for approximately 5-6 minutes. Serve hot, directly from the skillet.
# Notes & Tips:
01 -
For best results, ensure the skillet or pan is hot before cooking the mushrooms for an even sauté.