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Mushroom Egg Skillet

This hearty breakfast features sautéed mushrooms combined with gently cooked eggs in a skillet, creating a dish with tender, earthy fungi and silky, softly set eggs. The mushrooms soak up the eggs, resulting in a savory, umami-rich meal with a rustic, inviting appearance. Perfect for quick mornings, it combines simple ingredients with straightforward techniques for a satisfying start to the day.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2
Course: Main Course
Cuisine: Comfort Food
Calories: 250
Ingredients Equipment Method

Ingredients
  

  • 200 g cremini or shiitake mushrooms sliced thinly
  • 3 eggs fresh, farm eggs
  • 2 cloves garlic minced finely
  • 1 tablespoon olive oil for sautéing
  • 1 tablespoon fresh herbs parsley or thyme, chopped
  • to taste salt and black pepper flaky sea salt and cracked pepper preferred

Equipment

  • Non-stick skillet
  • Spatula
  • Small bowl
  • Sharp Knife

Method
 

  1. Gather your non-stick skillet, a spatula, a small bowl, and a sharp knife. Slice the mushrooms thinly; the slices should be uniform for even cooking.
  2. Heat the skillet over medium heat until it feels warm but not smoking. Add the olive oil, swirling to coat the bottom evenly.
  3. Add the sliced mushrooms to the hot oil. Sauté for about 5-7 minutes, stirring occasionally, until they turn golden brown and release a rich, earthy aroma.
  4. Push the mushrooms to one side of the skillet. Mince the garlic and add it to the empty side, cooking for about 30 seconds until fragrant and golden, but be careful not to burn it.
  5. Meanwhile, crack the eggs into the small bowl and beat them lightly with a fork until just blended and slightly frothy.
  6. Pour the beaten eggs into the skillet, directly over the mushrooms and garlic. Let them sit for about 20 seconds, then gently stir and fold the eggs with the mushrooms, creating soft, creamy curds.
  7. Allow the eggs to cook gently for another 2-3 minutes, shaking the pan slightly to help the eggs set evenly. The eggs should be softly cooked with a slight jiggle and golden edges.
  8. Sprinkle freshly chopped herbs over the skillet, season with salt and cracked black pepper to taste. Rest the skillet for a minute to let flavors meld and the eggs to fully set.
  9. Serve the mushroom and egg skillet directly from the pan, garnished with extra herbs if desired. Enjoy the warm, tender mushrooms combined with silky, softly set eggs for a hearty, rustic breakfast.