One-Pot Creamy Mushroom Eggs

Ingredients

• 1 cup fresh chestnut mushrooms (sliced)
• 5 eggs (Use 5–6 eggs.)
• 2 cloves garlic (minced)
• 0.5 cup unsweetened fresh cream
• salt (to taste; additional salt may be used to garnish)
• black pepper (to taste; additional pepper may be used to garnish)
• 2 tbsp butter
• 1 large jalapeño (sliced; optional)
• 4 tbsp green onion (chopped; reserve additional green onion for garnish)
• toast (for serving and dipping into the creamy sauce)

Steps

1. 1

   Warm a skillet over medium-high heat. Add the sliced mushrooms and sauté for 5–6 minutes, until softened and cooked through.

2. 2

   Add the butter and minced garlic to the skillet. Sauté for 1 minute, until the garlic is fragrant.

3. 3

   Add the chopped green onion and sliced jalapeño, if using.

4. 4

   Pour in the cream and stir to combine. Season with salt and pepper, then cook for 1 minute, until the sauce is nice and thick.

5. 5

   Crack the eggs into the creamy mushroom mixture.

6. 6

   Garnish with additional salt, pepper, and green onion. Cover the skillet and cook for 5–6 minutes, or until the egg whites are set and the yolks are slightly runny.

7. 7

   Serve hot with toast for mopping up the creamy sauce.

Notes

The source does not specify the skillet size, exact heat level beyond medium-high for the mushrooms, or the amount of toast. Adjust salt and pepper to taste.

Nutrition per serving

• breakfast
• brunch
• main
• one-pot
• stovetop
• vegetarian
• egg dish
• creamy