Ingredients:

  • 8 oz Cremini or Baby Bella mushrooms, thinly sliced
  • 2 cups Fresh baby spinach, packed
  • 1 tbsp Unsalted butter
  • 1 clove Garlic, minced
  • 1 tbsp Shallot, finely diced
  • 4 Large pasture-raised eggs
  • 1 tbsp Heavy cream
  • 0.5 tsp Kosher salt
  • 0.25 tsp Cracked black pepper
  • 1 tbsp Fresh chives, minced
  • 2 tbsp Goat cheese crumbles

Instructions:

  1. Heat your skillet over medium high and add the 1 tbsp unsalted butter. Once foaming, toss in the 8 oz sliced mushrooms. Cook for 5 minutes until golden brown and the edges are slightly crisp. Add the 1 tbsp diced shallot and 1 clove minced garlic during the final 2 minutes.
  2. Throw the 2 cups of fresh baby spinach into the pan. Stir for 1 minute until the leaves have collapsed and turned bright green.
  3. Push the mushroom and spinach mixture to the outer edges of the pan, creating a clear space in the middle for the eggs. Pour the egg mixture into the center of the pan. Let it sit undisturbed for about 20 seconds until the edges start to set slightly. Using your silicone spatula, gently push the cooked edges toward the center, allowing the raw egg to flow into the empty spaces.
  4. When the eggs are about 75% cooked (still looking quite wet), sprinkle the 2 tbsp goat cheese crumbles over the top. Remove the pan from the heat entirely. The residual heat will finish cooking the eggs in about 30 seconds, keeping them moist. Fold in the 1 tbsp minced chives and slide the mixture onto plates immediately.