Spinach and Mushroom Skillet with Poached Eggs
🕒 Prep Time: 10 minutes
🍳 Cook Time: 15 minutes
👥 Servings: 2–3
🌿 Diet: Vegetarian, Gluten-Free, Low-Carb
🛒 Ingredients
For the Skillet:
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2 tbsp olive oil or butter
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1 small onion, finely chopped
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3 cloves garlic, minced
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2 cups mushrooms, sliced (button or cremini)
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4 cups fresh spinach
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½ tsp salt (adjust to taste)
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½ tsp black pepper
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½ tsp chili flakes (optional)
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½ tsp dried oregano or thyme
For Poached Eggs:
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4 large eggs
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Water (for poaching)
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1 tbsp vinegar (optional but helpful)
Optional Toppings:
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Feta or parmesan cheese
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Fresh parsley or basil
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Toasted bread or sourdough
👩🍳 Instructions
Step 1: Cook the Veggies
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Heat olive oil or butter in a skillet over medium heat.
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Add chopped onion and sauté for 2–3 minutes until soft.
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Add garlic and cook for 30 seconds until fragrant.
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Add mushrooms and cook for 5–6 minutes until golden and tender.
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Stir in spinach, salt, pepper, chili flakes, and herbs.
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Cook until spinach wilts (about 1–2 minutes). Keep warm.
Step 2: Poach the Eggs
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Bring a pot of water to a gentle simmer (not boiling).
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Add vinegar (optional).
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Crack each egg into a small bowl.
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Gently slide eggs into the water.
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Cook for 3–4 minutes for runny yolks.
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Remove with a slotted spoon.
Step 3: Assemble
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Spoon the spinach-mushroom mixture onto plates.
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Top with poached eggs.
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Add cheese and herbs if desired.
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Serve with toast or on its own.
❓ Q & A
Q1: Can I use frozen spinach?
Yes! Thaw it first and squeeze out excess water before cooking.
Q2: What mushrooms work best?
Button, cremini, portobello, or shiitake all work great.
Q3: Can I make this dairy-free?
Absolutely! Just use olive oil and skip the cheese.
Q4: How can I make it more filling?
Serve with whole-grain toast, quinoa, or add avocado on top.
Q5: Can I fry the eggs instead of poaching?
Yes! Sunny-side-up or soft scrambled eggs also taste amazing.
Q6: Is this good for weight loss?
Yes, it’s low-carb, high in fiber, and packed with nutrients.