These creamy dreamy mushroom fried eggs are currently having a moment on my Instagram feed, with many likening it to a “white” shakshuka with a twist! Truly, there is nothing quite like it.
Golden-brown mushrooms and caramelised onions are elevated into a creamy sauce for the base of this startlingly-quick one-pan dish. Seriously, it comes together in just about ten minutes! As with almost all the recipes archived in this foodie’s diaries, this one is endlessly adaptable to your liking with your favourite add-in’s from jalapeños to spinach or your favourite greens.
As for how to serve them, these creamy mushroom eggs are a dish best served with piles of crusty toast on the side, for sopping up all that deliciously-dreamy leftover sauce.
Steps For Making These Creamy Mushroom Eggs
- Cook sliced mushrooms and onions until softened and beautifully-browned, with the mushrooms having released most of their water. You can use any mushrooms of choice (I have used button mushrooms here).
- Add a squeeze of lemon or lime juice, to deglaze the pan.
- Season the mushrooms and onions, with minced garlic , chilli flakes, oregano, salt and pepper. You could even stir in chopped chillies or jalapeños for a kick of heat.
- Add cream and/ or a combination of cream and milk, stirring it into a a creamy sauce. If you do not wish to add any cream, see my notes below on adding flour to thicken the milk into a rich sauce.
- Let the sauce come to a simmer, taste and adjust seasonings.
- Stir in washed spinach or any greens of choice.
- Make wells to crack in 2-3 eggs, cooking on medium heat until the eggs are poached to your desired consistency.
- Serve these creamy mushroom eggs with crusty bread and DIVE IN!
Enjoyed these creamy mushroom eggs?
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What If I Don’t Have Eggs?
If your diet restricts you from having eggs, you don’t really need to crack them in ! Just follow the recipe below, omitting the eggs and you will still end up with those creamy mushrooms to pile over toast with your morning cuppa!
Creamy Mushroom Fried Eggs
Ingredients
- 2 tbsp butter
- 1 cup mushrooms (thoroughly washed and sliced; you could use any mushrooms of choice)
- ½ onion (finely-sliced lengthwise)
- 1-2 tbsp lemon juice
- 2-4 cloves of minced garlic
- 1-2 tbsp chopped green chillis/ jalapeños
- 1-2 tsp oregano
- 1-2 tsp chilli flakes
- ½ cup cream (or ¼ cup cream + ¼ cup milk; see below for substitutions for cream)
- 1-2 tbsp grated parmesan (optional)
- ½ cup washed spinach (or greens of choice)
- 2-3 eggs
- salt
- black pepper
Instructions
- Start by heating a knob of butter. Once melted and the pan is sizzling hot, add a cup of sliced mushrooms and half an onion, finely sliced.
- Cook for a few minutes until they begin to soften and the onions are golden brown. Then stir in the lemon/ lime juice, minced garlic , chillies, oregano , chilli flakes, salt and pepper. Mix well to ensure the mushrooms and onions are coated evenly with the seasonings.
- Once the garlic is fragrant, pour in the cream and/ or combination of cream and milk. Mix well to combine it into a creamy sauce , stirring in parmesan too (optional).
- Let the sauce simmer until thickened but still creamy. Add more cream or milk to loosen it up if required. Taste and adjust seasonings, particularly salt and pepper.
- Stir in a handful of washed spinach/ greens of choice (optional), cooking for a few minutes until blanched but without the greens losing their vibrancy.
- Make 2-3 wells and crack the eggs into each well. Cook on medium heat until the eggs are poached to your desired consistency.
- Serve with crusty toast and DIVE IN!
Video
Notes
- To replace the cream completely, add ½ cup milk with a bit of flour, stirring well until you have a thick sauce.
- For a vegan option, you could try replacing the cream and milk with a creamy plant-based milk such as coconut milk or even oat milk
We’d love to hear from you! Do let us know if you try this recipe – you can leave a comment below and/ or tag us in your delicious creations on Instagram @the_foodiediaries.
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We’d love to hear from you! Do let us know if you try this recipe – you can leave a comment below and/ or tag us in your delicious creations on Instagram @the_foodiediaries.
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It was sooo good!!! Creamy with so much flavour. It’s great for meal prep too .. so filling ( in a good way). I’m on a low carb diet so this was a perfect breakfast meal.
Such an easy and delicious recipe. Must try!
Tried this recently. Turned out to be amazing! I just overcooked the eggs and the sauce became a bit less creamy 🙈 It was delicious nevertheless. LOVED the recipe!! ❤️ Thank you 😊
I am absolutely enamored with Ayushi’s creamy mushroom eggs and have made it a few times. They are the perfect meal after a workout when I crave something with amazing flavor and protein or treating a family or friend to a delicious meal that looks fancy yet is sublime in its simplicity. I do leave out the citrus, I add fresh thyme from my garden and a generous shake of chili flakes. This is a must in your recipe file.
Made it for a 2nd time now and just gets better!! My family are huge fans of mushrooms, and we always have surplus dairy.. Made the dish for a dinner party and it hits differently when eating with rice.. had a food coma straight away!! Definitely gonna make it again and again and possibly be that person who is carrying a pan to a picnic!
It’s a great recipe delicious, full of protein and suitable for low carb diet, I love it ❤️
What an amazing recipe. It has become my go-to for breakfast.
I have PCOS and navigating food has become quite a struggle. This little recipe was a delight and it’s so so flexible. I use olive oil instead of butter and ditch the onions. Have made 4-5 versions of it: with corn, without egg, without cream (adding a bit of flour to thicken the milk), without cheese (I forget), and without lemon. Every single time it turns amazing and it keeps me full for a solid 5-6 hours.
Thank you for this gem.
I had all the ingredients lying around and had mushrooms that were on the edge of doomsday and I usually keep my jalapeño in the freezer and cut up pieces whenever needed, don’t worry they still taste exactly the same 🥵🤪 so I was craving for a recipe with a spicy tang but with smoothness with the creamy sauce, this was just a new level of excitement for my taste buds🙌🏼 definitely try this recipe for your invites on a late breakfast with some toasted baguette 🥖 you will add this in your new recipes 🤗
Turned out to be really amazing!! Totally recommend giving it a try. Will now make this for friends and family 🙏
It was absolutely delicious!! I added some park cheese into the cream and then put on some fresh mozzarella to melt just before the eggs finished. Absolutely unbelievable. Loved it.