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Mushroom Egg Skillet

This mushroom egg skillet is a comforting, rustic dish that combines caramelized mushrooms with perfectly cooked eggs, creating a warm, hearty breakfast or brunch. The dish features savory, earthy mushrooms and runny yolks, with a final texture that is tender and slightly crispy on the edges. It’s cooked using sautéing and gentle frying methods, resulting in a beautifully browned, fragrant skillet full of flavor.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2
Course: Main Course
Cuisine: European
Calories: 250
Ingredients Equipment Method

Ingredients
  

  • 200 g cremini mushrooms sliced
  • 2 large eggs fresh, room temperature
  • 1 tbsp olive oil extra virgin preferred
  • 1 clove garlic minced, optional
  • 1 tbsp fresh herbs parsley or thyme, chopped
  • to taste salt and pepper for seasoning
  • 1 lemon lemon for squeezing at the end

Equipment

  • 20cm (8-inch) non-stick skillet
  • Spatula
  • Small bowl
  • Sharp knife

Method
 

  1. Heat your non-stick skillet over medium heat and add a tablespoon of olive oil, swirling to coat the bottom evenly. When the oil shimmers and begins to gently bubble, add the sliced cremini mushrooms.
  2. Sauté the mushrooms, stirring occasionally, until they turn a deep caramel brown and release a fragrant, earthy aroma—about 5-7 minutes. If they release too much water, increase the heat slightly to help them brown evenly.
  3. Add the minced garlic during the last minute of cooking, stirring until fragrant, about 30 seconds. Be careful not to let it burn.
  4. Make a small well in the center of the mushrooms and crack two eggs directly into it. Cover the skillet with a lid and cook for 2-3 minutes, until the whites are fully set but the yolks remain runny.
  5. Check the eggs—if the whites are opaque and the yolks jiggle gently, they're ready. For firmer yolks, cook an extra minute or briefly uncover to let moisture escape.
  6. Remove the skillet from heat. Sprinkle chopped herbs, season with salt and pepper, and squeeze fresh lemon juice over the top for brightness.
  7. Serve immediately directly from the skillet, enjoying the tender mushrooms and perfectly runny eggs with a bright, fresh flavor.