One Pan Mushroom with Fried Egg
Description: Delicious skilled mushrooms with fried egg.
URL: http://localhost:59229/recipe/onepanmushroomwithfriedegg/en/
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From a Pot: One Pan Mushroom with Fried Egg
One Pan Mushroom with Fried Egg
Delicious skilled mushrooms with fried egg.
This is such a simple brunch recipe idea. I usually make this if I have leftover mushrooms from a mushroom soup or a mushroom sauce. It’s healthy, easy to make, it doesn't take much time to prepare, and it's super delicious.
My mom has around twenty chickens now, so we have so many eggs to use up, and what better way than to have them for breakfast almost every day? You can customize the recipe to your liking: use different types of mushrooms, skip the scallions and use garlic instead, use butter instead of oil, or use fresh herbs from the garden in the summer. The options are endless. And the best part is, you don't end up with a ton of dirty dishes because you use one pan for everything.
Prep Time
Prep Time:
5 MinutesCook Time:
7 MinutesTotal Time:
12 MinutesEquipment
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- Pan with a lid
Nutritional values
Shopping List
- Button mushrooms: 5.0
- Egg: 4.0
- Scallion: 1.0
- Oil
- Salt
- Pepper
- Thymian
Ingredients and Instructions
Ingredients
Field to change the scale in the recipe. The meaning of the number depends on the type of recipe and can mean the number of servings or the number of products obtained from the recipe.(One Pan Mushroom with Fried Egg)
Scale
One Pan Mushroom with Fried Egg
Button mushrooms: 5
Egg: 4
Scallion: 1
Oil: 1 tbsp
Salt: 1 tsp
Pepper: 0.3 tsp
Thymian: 0.3 tsp
Instructions
One Pan Mushroom with Fried Egg
Ingredients
Button mushrooms: 5
Egg: 4
Scallion: 1
Oil: 1 tbsp
Salt: 1 tsp
Pepper: 0.3 tsp
Thymian: 0.3 tsp
- Wash the mushrooms, then cut them into dice-sized pieces.
- Cut the scallion into small, round pieces, separating the white parts from the green parts.
- In a large pan, heat the oil and sauté the white parts of the scallion.
- Add the mushrooms and cook over medium heat until golden brown. Season with pepper, salt, and thyme, and stir so that they cook evenly.
- Crack four eggs into the pan and cover with a lid. Cook over medium heat until the eggs are set and no longer runny. Cook for about 2 minutes for a runny yolk, or longer if you prefer the yolk firmly set (or well done).
- Top the eggs with the green parts of the scallion and a sprinkle of salt.
- Serve immediately with fresh bread or toast.
Gallery:
Notes:
- What kind of mushrooms do I use?
- I used button mushrooms for this recipe, but you can also use other types of mushrooms, such as chanterelle mushrooms.
- Do I have to use scallions?
- No, you can also use a regular onion or skip them entirely.
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Fun Facts:
- Button mushrooms originated from France around the 17th century. They are still called champignon (the French word for mushroom) or champignon de Paris. In fact, in Slovenia we call them šampinjoni.
- The white button mushroom, the brown Crimini (or Baby Bella), and the large Portobello are all the exact same species (Agaricus bisporus). The difference is just their age. Button is the youngest stage, with a closed cap. Crimini/Baby Bella is a slightly older stage, with a brown cap. And portobello the mature, fully-opened stage, which has a large, flat cap.
- They mostly grow in the dark. Mushrooms are fungi, not plants, so they don't need sunlight for photosynthesis. They are typically grown in dark, climate-controlled rooms, though they still require some light during specific stages.
- Button mushrooms continue to grow even after they are harvested! If you leave them in your refrigerator, the stem will get longer and the cap will open slightly.
- They are extremely low in calories (about 20-30 calories per cup).
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