I’m a huge fan of lazy weekend breakfasts. Mostly because it’s the only time the Hubster and I really get to relax at home without the rush of weekday commitments. Sleeping in, means ‘breakfast’ ends up being closer to brunch, actually.
This eggy, veggie pan is not just a really satisfying tummy filler, but great way to get in a fibre heavy plate on the weekends, when I tend to be A LOT more relaxed about what I’m eating.
I love adding chilli to this, it makes the chard a bit less bitter tasting. And the thyme works well with the fleshy mushrooms. Delicious!
What you’ll need:
A thick-based skillet, one you can pop in the oven
A good glug of olive oil
Half a red onion, diced
A punnet of your favourite mushrooms. I usually use regular button mushrooms. But wild mushrooms would be lovely with this too.
Two to three large handfuls of spinach. Baby spinach is less bitter, but chard works well too. I used chard for this one.
2 crushed garlic cloves
Himalayan pink salt
Switch the oven to 180 degrees.
Grab the skillet, pour in the oil, garlic, chilli flakes, with your onions.
Let them sweat and soften. About 7mins. Add the mushrooms and the thyme. Once the mushrooms are brown, and the onions are slightly caramelised, add the spinach. It won’t take long before it’s wilted.
Ensure the spread of mushrooms and spinach is even across the pan, then crack in the 4 eggs, over the mixture.
Take the skillet off the stove and put it in the oven. Bake for about 7 – 10 mins.
My favourite, is to serve this with crunchy, nutty, all grain toast and a cup of strong coffee.