30 Aug Garlicky Mushroom, Spinach & Egg Fry Up
Breakfast and Brunch
Garlicky Mushroom, Spinach & Egg Fry Up
An on-the-fly weeknight meal or a lazy weekend breakfast or brunch, this extra-garlicky fry up is made, cooked and served in the same pan, which keeps the cooking simple (and minimises washing up). Adding handfuls of spinach and mushrooms to your breakfast is a great way to sneak greens into your daily meals.
- In a large wide frying pan, heat 1 tbsp of the ghee/butter and add the mushrooms. Fry for about 5 minutes on a medium high heat or until the mushrooms have released their liquid and are lightly golden around the edges.
- Push the mushrooms to one side of the pan and fry the garlic and thyme in the rest (½ tbsp) of the ghee/butter for about 30 seconds or until softened (but not browned). Then stir through the mushrooms, tossing the garlic and thyme through. Add the spinach and a big pinch of sea salt and pepper. Place the lid on, turn up the heat to high and allow the spinach to wilt (about 1 minute).
- Give everything a good stir then make 4 gaps (as best as you can) and crack the eggs into each dip. Sprinkle over more salt and then put the lid back on for a final 6-7 minutes until the whites have set (but the yolks are still runny) then sprinkle them with the pul biber chilli flakes, to serve.
- 1 ½ tbsp ghee or butter
- 500g mixed any mushrooms, roughly sliced
- 3 garlic cloves, finely chopped
- 1 tsp dried or 1 tbsp fresh thyme leaves or rosemary
- 200g baby spinach or any green of choice (roughly chop, if not baby spinach)
- Sea salt and freshly ground black pepper
- 4 eggs
- 1 tsp – 1 tbsp chilli flakes – I like pul biber
- 1 big handful cheese, either cheddar, Parmesan, feta or Gruyere (optional)