About
Autumn is here! The leaves are falling! The air is crisp! And the farmers markets are getting more and more crowded by the minute! Quick! The Fall Harvest Breakfast Skillet will get you energized and out the door for whatever fall adventures you have planned! Runny, sunny-side up eggs are nestled in between a savory and filling mushroom and spinach mixture with a touch of spice! Fall Harvest Breakfast Skillet is speedy and delicious so you can focus on beating the lines to the farmers market!
Ingredients
- 1 tablespoon olive oil
- 1 1/2 tablespoons butter, divided
- 1 (8-ounce) package mushrooms, sliced
- 2 cloves garlic, chopped
- 1/2 teaspoon dried thyme
- 1/2 teaspoon red chili flakes, plus more, to taste, for topping
- kosher salt, to taste
- black pepper, to taste
- 4 cups fresh spinach
- 4 eggs
- sea salt, optional, to taste, for serving
Directions
Step 1 -In an 8-inch skillet over medium-high heat, add the olive oil and 1 tablespoon of the butter and heat it until the butter melts.
Step 2 -Add the mushrooms to the skillet and cook until they start to soften and turn golden, about 3-4 minutes.
Step 3 -Add the garlic, the thyme, 1/2 teaspoon of the red chili flakes, the kosher salt, and the black pepper to the mushroom mixture and stir to combine.
Step 4 -Cook until the mushrooms are fully softened and all the juices have evaporated, about 3 minutes.
Step 5 -Add the spinach to the mushroom mixture, 1 cup at a time, and cook each addition, while stirring, until it is wilted.
Step 6 -Repeat until all of the spinach is incoporated and wilted.
Step 7 -Make four wells in the mushroom mixture.
Step 8 -Divide the remaining butter evenly into each of the wells.
Step 9 -Crack 1 of the eggs into each well and reduce the heat to medium-low.
Step 10 -Cover the skillet and cook until the eggs are set and reach your desired level of runniness, about 3-4 minutes.
Step 11 -Sprinkle with the sea salt and the extra red chili flakes and serve.
