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.
Fried Eggs with Mushrooms and Onions
- 2 cups sliced onions (one medium-large onion)
- 4 cups sliced mushrooms (one 10-ounce package)
- olive oil
- 1/4 teaspoon dried rosemary
- 1/8 teaspoon crushed red pepper
- 1/4 teaspoon sea salt
- freshly cracked black pepper
- 2 eggs
- 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.
- 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.
- Divide mushrooms and onions between two plates and set aside. You can cover the plates to help keep them warm.
- 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.
- Repeat with the other egg. Serve.
I used crimini mushrooms, but white button mushrooms would work equally 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 theirs just heated through. Alter the cooking time to suit your tastes.
This recipe is a submission to Slighty Indulgent Tuesday.