Breakfast Skillet With Spinach, Mushrooms and Goat Cheese

If you live in Toronto, you know that grabbing brunch can sometimes be a three-hour endeavour and it’s nearly impossible to go anywhere with more than four people. If you do, you know you’ll be waiting. And after a full night of drinks, you’re body does not want to wait to be nourished. Hanger kicks in. Through my frustration, I decided that I should be making more brunches at home. Those are the times when I concoct my one-pot breakfast skillet. It’s always a mashup of what I’ve got in the fridge or pantry, with the addition of some eggs.

This recipe is one of my favourites. Sautéed mushrooms and wilted, garlicky spinach are the perfect (and quickest) accompaniments to eggs with a runny yolk. Yes, there are a ton of other great ingredients that can be used as well, like potatoes, corn, beans, zucchini, chorizo… the list goes on. But this is what I just happened to have in my fridge one day and now I continue to go back to this.

Breakfast skilled served onto two plates

Breakfast Skillet With Spinach, Mushrooms and Goat Cheese

Prep Time: 5 minutes
Cook Time: 12 minutes
Total Time: 17 minutes
Servings: 4

Ingredients:

350 g cremini and/or baby bella mushrooms, sliced 1/3” thick
3-4 Tbsp unsalted butter, divided
2-3 Tbsp olive oil, divided
100 g baby spinach
3 cloves garlic, minced finely
6-8 eggs
1/3 cup goat cheese, crumbled
Salt and fresh black pepper to taste
Toasted sourdough grain bread or bread of choice

Directions:
1. Over medium heat, melt 2 Tbsp butter and 1 Tbsp olive oil in a large skillet with a tight fitting lid.

2. In batches, sauté the mushrooms. Make sure not to crowd the pan so the mushrooms crisp up evenly.

3. Sauté for 4 minutes, flipping the mushrooms halfway through and seasoning with salt and fresh black pepper, to taste.

4. Add more butter and olive oil as needed for the second batch of mushrooms. Remove from the pan as well after seasoning.

Related: The Best Ways to Prepare Eggs Around the World, From France to Japan

5. Add a bit more olive oil and butter to the pan and toss in the spinach and garlic. Season with salt and pepper and sauté until the spinach is wilted, about 1 minute.

6. Add the mushrooms back into the pan and create pockets for the eggs. Crack an egg into each pocket and cover immediately with the lid.

7. Let the eggs cook for 2 1/2 – 3 minutes. Do not lift that lid! This ensures the egg whites cook from the top as well as the bottom. Remove from heat, and season with salt and pepper.

8. Crumble goat cheese over top and serve with toasted bread.

Breakfast skillet in pan