EGGS WITH MUSHROOMS & SPINACH + QUICK CHILLI BUTTER
Servings: 2people
Ingredients
4eggs
400gramsmushrooms
200gramsspinach
10gramsbutter or 1 tablespoon olive oil
1avocado, cubed(optional)
Salt and pepper, to taste
Chilli butter:
20gramsbutter
2teaspoonschilli flakes
3garlic cloves, finely chopped
½teaspoonsugar
¼teaspoonsalt
Instructions
Chilli oil: heat butter in a small pan over medium heat. Once the butter melts, add the chilli flakes, garlic, salt and sugar. Stir for 20 seconds and remove from heat. Set aside.
Chop the spinach and set aside. Slice the mushrooms keeping the stalks intact. Heat butter/oil in a large wide skillet. Tip in the mushrooms. Spread them out.
Leave them untouched to brown the bottom. Once they start to colour, toss and let the water evaporate.
Add the spinach to the mushrooms in the skillet and toss. We want to again rid the spinach of all the excess water it generates as it cooks. Dry them out completely in the skillet. Season with salt and pepper.
Make 4 divots between the veg and crack an egg into each. Cover with a lid and cook until the whites are just set, about 5 mins. We like the yolks runny but cook for longer if you want them more set.
Serve with avocado if using and drizzle chilli butter all over the top. Serve hot with bread.
Notes
I’ve used button mushrooms here but they’re even better with a combination of button and oyster mushrooms.