Spinach and Mushroom Skillet with Poached Eggs
🌿 Ingredients
2 tablespoons olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
8 ounces mushrooms, sliced
5 ounces fresh spinach leaves
4 large eggs
Salt and pepper, to taste
1 tablespoon fresh parsley, chopped (optional)
Optional: chili flakes, grated Parmesan, or lemon zest
🍳 Instructions
- Prepare the Vegetables
Heat olive oil in a large skillet over medium heat.
Add the chopped onion and sauté for 3–4 minutes until soft.
Add the minced garlic and cook for 30 seconds until fragrant.
- Cook the Mushrooms
Add the sliced mushrooms to the skillet.
Cook for 6–8 minutes, stirring occasionally, until they release moisture and turn golden brown.
Season with salt and pepper.
- Add the Spinach
Add the spinach leaves to the skillet.
Cook for 1–2 minutes until wilted.
Taste and adjust seasoning.
- Poach the Eggs (Two Options)
Option A: Poach eggs in a separate pot
Bring water to a gentle simmer in a saucepan.
Add a splash of vinegar (optional, helps eggs keep shape).
Crack each egg into a small bowl, then gently slide into water.
Cook 3–4 minutes for soft poached eggs.
Remove with a slotted spoon.
Option B: Poach eggs directly in the skillet (easy!)
Create 4 small wells in the spinach-mushroom mixture.
Crack an egg into each well.
Cover the skillet with a lid.
Cook on low heat for 5–7 minutes, until eggs reach desired doneness.
- Serve
Spoon the spinach and mushroom mixture onto plates.
Top each serving with a poached egg.
Sprinkle with fresh parsley, pepper, or chili flakes.
Add Parmesan or lemon zest if desired.