Creamy Egg and Mushroom Skillet with Thyme
Ingredients
- 6eggs
- 12 ouncesmushrooms (cremini or button)
- 3 tablespoonbutter
- 1 mediumshallot
- 2 clovesgarlic
- ½ cupheavy cream
- 1 teaspoonfresh thyme
- ·salt
- ·black pepper
- 1 loafcrusty bread (for serving)
Prep
- 01
Slice 12 ounces mushrooms into halves or quarters.
- 02
Mince 1 medium shallot.
- 03
Mince 2 cloves garlic.
- 04
Chop 1 teaspoon fresh thyme leaves.
Method
- 01
Melt 2 tablespoons butter in a large skillet over medium-high heat.
- 02
Add the mushrooms and cook for 5–6 minutes, stirring occasionally, until golden and any liquid has evaporated. Season with salt and pepper. Transfer to a plate.
- 03
Add the remaining 1 tablespoon butter to the pan. Stir in the shallot and garlic, cooking for 1 minute until fragrant.
- 04
Pour in the cream and thyme, scraping up any browned bits from the bottom. Simmer gently for 2 minutes.
- 05
Return the mushrooms to the pan and stir to combine. Create 6 small wells in the mixture and crack an egg into each. Cover the skillet with a lid or foil.
- 06
Cook over medium heat for 5–7 minutes, until the egg whites are set but yolks still jiggle slightly (or until cooked to your preference).
- 07
Taste and adjust seasoning. Serve directly from the skillet with crusty bread for soaking up the cream sauce.
Spice Tips
For a subtle warmth, add a small pinch of nutmeg to the cream sauce. A crack of fresh black pepper at the end brightens the earthiness of the mushrooms. For a touch of heat, dust with a whisper of cayenne before serving.
This dish comes together in about 20 minutes. For a richer sauce, use crème fraîche instead of heavy cream. Leftovers can be gently reheated, though eggs are best served fresh.