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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