Fried Eggs with Mushrooms and Onions

Like it? Share it!Pin on PinterestShare on FacebookTweet about this on TwitterShare on Google+Email this to someone

I love fried eggs. We had them pretty regularly as kids, but somewhere along the line I kind of forgot about them. Then my brother was visiting a while back (you know, a year or two ago), and he made a fried egg sandwich for breakfast. I had one of those “why haven’t I been doing that?” moments. I’ve been on a fried egg kick ever since.

I do like fried egg sandwiches, but sometimes I like to saute some veggies and have that with the egg instead. I came up with this recipe a few weeks ago. I think there’s now been three times that I made this with the intention of posting it but didn’t get around to taking pictures. I finally got my act together.

  • 4 cups sliced mushrooms (one 10-ounce package)
  • 2 cups sliced onions (one medium-large onion)
  • olive oil
  • 1/4 teaspoon dried rosemary
  • 1/8 teaspoon crushed red pepper
  • 1/4 teaspoon sea salt
  • freshly cracked black pepper
  • 2 eggs

  1. Heat a medium-sized skillet over medium heat. Film the pan with oil. Add the onions. Cook, stirring occasionally, until onions are soft and beginning to brown, about 10 minutes.
  2. Add the mushrooms, rosemary, red pepper, salt and pepper. Cook until mushrooms are reduced in size and have released their juices, about 5 minutes. Make sure to scrape the bottom of the pan to pick up any brown bits.
  3. Divide mushrooms and onions between two plates and set aside. You can cover the plates to help keep them warm.
  4. Re-film the pan with a little more oil. Crack one egg into the pan. Fry for a minute or two, then flip. When egg has reached desired doneness, place on top of one of the mushroom/onion plates.
  5. Repeat with the other egg. Serve.

(Serves 2)

I used baby bella mushrooms, but white button mushrooms would work equally as well.

A little chopped fresh parsley sprinkled on top is a nice addition. I thought I had fresh parsley. It was not so fresh. (Sigh)

The fried egg is a matter of personal taste. As you can see, I like mine crispy. Some people like their’s just heated through. Alter the cooking time to suite your tastes.

This recipe is a submission to Slighty Indulgent Tuesday.

Looking for More Gluten-Free Vegetarian Recipes?

I recommend The Gluten-Free Vegetarian Kitchen, by Donna Klein.

What you'll find:
  • More than 200 tasty recipes,
  • Numerous tips for succesful gluten-free cooking and baking, and
  • Nutritional information (calories, grams of protein, fat, carbs, etc.) for every recipe.

Comments

  1. Hail the fried egg. Looks good.

  2. Heh, thanks.

  3. What a nice looking {and tasting} dish! I love mushrooms — never thought to do something like this.

  4. Sensational! I recently got over my fear of mushrooms.. and can I tell you- this looks SO good.
    Wanted to invite you to link it up at next weeks Seasonal Sunday event (I host it weekly) Its dedicated as you might guess to seasonal recipes.
    xo, Brittany

  5. That looks so yummy! I had something really similar for breakfast :) I love a fried egg or two on top of a large pile of veggies!

  6. Thanks ladies!

    And Brittany I will check it out. :)

  7. Wow! This was amazing and so easy! I didn’t really follow the recipe….I tend to get an idea and just run with it. I added grape tomatoes, spinach and a few crumbles of goat cheese. It was a great quick and healthy dinner!

  8. Spinach is a frequent addition for me too. Not so much on the tomatoes, but cheese is always welcome. Glad you enjoyed it.

  9. Mel Sparks says:

    I’m trying something new with my diet, and I just tried the recipe and it was delicious.

  10. I’m glad to hear you enjoyed it.

  11. Awesome recipe… I just added some garlic bread to this!!

  12. Nice. That would be extra good if the yolk was still a little runny.

  13. i love fried eggs , mushrooms and onions together = yummy in my tummy

  14. wtf? Vegetarian people don’t eat eggs!!!

  15. I love frying a couple of eggs in olive oil and adding 1/2 a can organic crushed tomatoes and capers when the eggs are almost done (they keep cooking while the tomato heats up). Can serve it with some GF buttered bread should you feel like it.
    Will have yours on Sat :-)

Speak Your Mind

*

Disclaimer 1: Many of the links on this site are affiliate links. That means that if you click through from my link and buy the linked-to product, or sign up for the linked-to service, I receive a commission. For example, if you click through to Amazon via one of my links, I receive a commission of approximately 7% for any product you purchase.


Disclaimer 2: I am not a medical professional, and the information contained on this site is not medical advice. It is your responsibility to check the foods you eat to make sure that they are safe for you. If you're considering any dietary changes, it's probably a good idea to speak with your physician.


Copyright 2014 Pickled Publishing LLC - All rights reserved. Content may not be copied or republished without my express permission.