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Prep Time: 10 Minutes Cook Time: 7 Minutes |
Ready In: 17 Minutes Servings: 4 |
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A simple and delicious way to transform fried eggs into a substantial one-dish brunch or snack dish. I read the basic idea for this recipe somewhere recently, then couldn't find it again, but I added to the original idea - which just had garlic sautéed in the oil before adding the eggs - when I made this for brunch yesterday. I used some wonderfully orange-yolked free range eggs which certainly added to the visual appeal! Everyone loved it, and I'll be making this again! The proportions used could, of course, easily be varied. Ingredients:
1 tablespoon olive oil |
1 tablespoon lemon juice |
3 cups mushrooms, sliced |
1 onion, chopped |
2 -4 garlic cloves, chopped |
4 -6 eggs |
salt, to taste |
fresh ground black pepper, to taste |
1 tablespoon fresh basil, roughly chopped, for garnish |
Directions:
1. Heat the oil and the lemon juice in a non-stick pan and sauté the mushrooms, onion and garlic until they are just beginning to soften.
2. Add the eggs, season to taste and fry gently and, if desired, when they are beginning to set, carefully turn them over.
3. Transfer the mushrooms, onion and garlic mixture and the eggs to a serving plate or to individual serving plates and sprinkle with the chopped basil.
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