Creamy Mushroom and Egg Skillet with Thyme
Ingredients
- 3 tablespoonbutter
- 1 poundmushrooms (cremini or button)
- 1shallot
- 2 clovesgarlic
- 1 teaspoonfresh thyme
- ¼ cupdry white wine
- ½ cupheavy cream
- 6eggs
- ·salt
- ·black pepper
- 2 tablespoonfresh parsley
Prep
- 01
Quarter 1 pound mushrooms.
- 02
Mince 1 shallot.
- 03
Mince 2 cloves garlic.
- 04
Chop 2 tablespoons fresh parsley.
Method
- 01
Heat 1 1/2 tablespoons butter in a large skillet over medium-high heat. Once foaming, add mushrooms and cook, stirring occasionally, until golden and their liquid has evaporated, about 8 minutes. Season with salt and pepper, then transfer to a plate.
- 02
Add remaining 1 1/2 tablespoons butter to the skillet. Add shallot and cook, stirring, until soft, about 2 minutes. Add garlic and thyme, cook for 30 seconds until fragrant.
- 03
Pour in wine and scrape up any browned bits from the bottom of the pan. Simmer until reduced by half, about 2 minutes.
- 04
Return mushrooms to the skillet. Pour in cream and bring to a gentle simmer. Season to taste with salt and pepper.
- 05
Create 6 small wells in the mushroom mixture. Crack an egg into each well. Cover the skillet and reduce heat to medium-low. Cook for 6 to 8 minutes, until egg whites are set but yolks are still slightly runny.
- 06
Sprinkle with fresh parsley and serve directly from the skillet with crusty bread.
Spice Tips
If you like warmth, add a pinch of cayenne pepper when you pour in the cream. A small splash of sherry vinegar at the end brightens the earthiness of the mushrooms.
Serve with crusty bread or over toast. For a lighter version, substitute half-and-half for the heavy cream. This dish is best enjoyed immediately while the eggs are still warm.