This is the best breakfast dish for any mushroom lover! Mushrooms and leeks have lots of delicious moisture that makes them perfect for simmering eggs. Feel free to use an assortment of all your favorite mushrooms!
What you will need
1 lb Mushrooms
4 Tbsp Butter
.25 oz Fresh Thyme
2 cloves Garlic
4 Eggs(Nutritional facts 183 calories, 11.65 g fat, 12.5 g carbohydrates, 8.23 g protein, 192 mg cholesterol, 525 mg sodium)
How to cook
Gather and portion ingredients.
Cut the root end off of the leek and slice in half lengthwise leaving the dark green leaves intact to hold the leek all together. As you chop, peel away the dark green leaves and chop the inside layers until no more white or light green remains.
Leeks can hold a lot of dirt, so I usually opt to rinse them thoroughly in a colander once they are chopped.
Peel and finely chop the fresh garlic cloves.
Slice the mushrooms.
Add the butter to a skillet over medium-high heat. Melt and add the leeks. Saute for a few minutes and add a few sprigs of fresh thyme.
Add the sliced mushrooms to the skillet.
When the mushrooms start to soften and release liquid, add the chopped garlic to the pan.
Season the mushrooms with a generous pinch of salt and black pepper. Remove the stems of thyme.
Lower heat to medium-low, and create 4 wells in the mushrooms and crack an egg into each one. Top the skillet with a lid and cook the eggs until the whites are fully cooked but the yolks are still runny.
Scoop and serve!