Crispy-Edged Eggs with Garlicky Mushrooms and Thyme
Ingredients
- 12 ouncesmushrooms (cremini or baby bella)
- 3 clovesgarlic
- 4 sprigsfresh thyme
- 4eggs
- 3 tablespoonsolive oil
- ·salt
- ·black pepper
Prep
- 01
Halve or quarter the mushrooms so pieces are roughly the same size.
- 02
Mince 3 cloves garlic.
Method
- 01
Heat 2 tablespoons olive oil in a large skillet (10-inch) over medium-high heat.
- 02
Add the mushrooms and cook without stirring for 3 to 4 minutes until the bottoms are golden. Stir, then cook for another 2 to 3 minutes until softened and lightly browned.
- 03
Push the mushrooms to the edges of the pan. Add the remaining 1 tablespoon oil to the center, then add the minced garlic and thyme sprigs. Cook for 30 seconds until fragrant.
- 04
Stir the garlic and thyme into the mushrooms, then season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- 05
Create 4 small wells in the mushroom mixture and crack one egg into each well. Reduce heat to medium, cover the pan with a lid or foil, and cook for 4 to 5 minutes until the whites are set and the yolks are still slightly runny.
- 06
Season the eggs with a pinch of salt and pepper, then serve directly from the pan with crusty bread on the side.
Spice Tips
For warmth, add a pinch of red pepper flakes when cooking the garlic. A grating of Gruyère or Parmesan over the eggs before cooking adds savory depth. Fresh parsley or chives scattered on top brighten the finish.
If you prefer fully set yolks, cover and cook for an extra 1 to 2 minutes. Serve with good bread to soak up the garlicky oil.