Skillet Poached Eggs over Greens and Mushrooms


I try to keep my adventure food light, simple, healthy.  Mostly I like to be able to see most, if not all, of the ingredients at a glance.  This recipe is also so easy – perfect for early morning adventures when your brain’s not quite awake yet.  This dish is all about cooking in stages and is a recipe for two people.  You know what to do to make it for more.


2 cups greens (I used baby spinach and kale, but collards, arugula, whatever your heart desires would work!)
1/2 cup baby bella mushrooms, sliced
1 tablespoon olive oil
1 clove garlic, minced
1 shallot, diced
1-2 teaspoons fresh herbs, minced (I used thyme from my garden)
2-4 eggs
*(real) parmesan for grating
salt and pepper to taste

You’ll need a pan or skillet with a lid for this recipe.  If you don’t have one, a large pot will do.


Heat a med-large skillet at med-high heat.  Add olive oil and heat ’til it crackles when you sprinkle a little water on it.  Add shallots and cook for 2 minutes.  Add garlic and cook ’til it smells fragrant and is golden (keep an eye on this bugger cuz garlic likes to burn).  Next add the mushrooms and sautee for approx. 4 minutes.  Don’t be afraid to let the mushrooms really get some color on them. Add some salt and pepper here. The moisture they release will keep the shallot and garlic from burning.  Add kale and continue cooking for another 2 minutes.  When using heartier greens, I cook them before the more delicate ones to avoid the slimy effect something like spinach can sometimes get.  Add the spinach and cook just until wilted.  The stems may still be intact and thats a-ok.

Finally crack the eggs on top of the greens and cover.  Now here is all about personal preference.  I cooked my eggs for five minutes, covered, and the whites were set and the yolks soft, but not overly runny.  If you like your eggs runny (as I often do as well) then under five minutes should get you there.  Eggs are tricky because the yolks and the whites cook at different speeds.  If you can cook a good egg, then you are a true chef in my opinion. Ad more salt and pepper to your liking.

Ah, at last, use a turning spatula to scoop up the greens and egg together to plate.  Shave some good quality parmesan on the top.  I served mine here with a little bit of truffle goat cheese on the side.

* A note on parmesan. My brother is a chef, an incredible chef and has proven to me time and again the transformative powers of a high quality wedge of parmesan in the kitchen.  And I hate to tell you, but that granulated stuff that comes in the plastic shaker is not real parmesan.  It’s filled with binders and preservatives that your body just doesn’t need and quite honestly adds a powdery / plastic-y feel to food.  Let’s make a deal to stay away from that stuff.  Real parmesan, like Italian imported parm, is not cheap, I understand.  But just start with a wedge of parmesan from the cheese section at your local grocer and work your way up to it.  You’ll thank me (and my brother).