Creamy Mushroom Fried Eggs
Elevate your next breakfast with this quick one-pan recipe for eggs poached in a creamy dreamy mushroom sauce!
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