Ingredients (2 servings)
2–3 cups fresh spinach
1 cup mushrooms, sliced (button, cremini, or shiitake)
1 small onion, finely chopped
2 cloves garlic, minced
1–2 tbsp olive oil or butter
½ tsp paprika
½ tsp black pepper
Salt to taste
2–4 eggs (for poaching)
Optional toppings:
Grated parmesan
Chili flakes
Fresh parsley
Toasted bread or pita for serving
Instructions
- Make the Vegetable Skillet
Heat olive oil or butter in a skillet over medium heat.
Add chopped onion and sauté 3–4 minutes until soft.
Add sliced mushrooms and cook until they release water and turn golden (5–7 minutes).
Add garlic and cook 30 seconds.
Add spinach and cook just until wilted.
Season with paprika, black pepper, and salt.
Keep warm on low heat.
Poach the Eggs
Bring a pot of water to a gentle simmer.
Add a splash of vinegar (optional — helps eggs hold shape).
Crack each egg into a small bowl.
Create a gentle swirl in the simmering water and slide in the egg.
Poach for 3 minutes for runny yolks, 4–5 minutes for firmer yolks.
Remove with a slotted spoon and drain on paper towels.
Assemble
Spoon the spinach-mushroom mixture into bowls or onto plates.
Top with 1–2 poached eggs.
Sprinkle with chili flakes, parmesan, or parsley if you like.
Serve
Enjoy warm — great with crusty bread, toast, or even over rice!
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That looks terrible enough that I should take it upon myself to come releave you of that batch.
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