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Greek · Breakfast
Eggs on a Bed of Sautéed Mushrooms
Thinly sliced button mushrooms sautéed with red onion, thyme and oregano, topped with skillet eggs turned over and finished under melting feta. A filling Greek brunch plate.
- YieldServes 2
- Hands-on25 min
- Total28 min
- Difficulty
Ingredients
- 2 tbspextra virgin olive oil, 1 tbsp for the mushrooms, the rest for the eggs
- ½ cupred onion, sliced
- 1 clovesmall garlic, minced
- 16large button mushrooms, trimmed and cut into 3 mm slices
- 1 tspdried thyme
- ½ tspdried oregano
- to tastefine sea salt
- to tasteblack pepper, freshly ground
- 4large eggs
- ⅓ cupfeta cheese, finely crumbled
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