RECETTE | Sauté oeuf, épinard et champignon

Mar 27, 23

2 minutes

By Kasandra Hamel

RECIPE: Egg, spinach & mushroom saute

2 portions

1 tablespoon coconut oil

1 large onion, chopped

2 cloves garlic, crushed

4 cups (300 g) mushrooms, sliced

2 cups (450 g) spinach leaves

4 eggs

Handful of chopped parsley




  1. Heat oil in a large skillet over medium heat.
  2. Add the onion and garlic and cook for 2-3 minutes until soft. Then add the mushrooms and cook for another 3-4 minutes. Season with salt and pepper.
  3. Now start adding the spinach to the pan, you will probably have to do this in batches. Cover the pan with a lid and let it wilt, repeat this step until all the spinach is in the pan. Mix well and taste for seasoning.
  4. Make 4 indentations in the spinach and break an egg into each. Cook for 5 to 6 minutes covered with a lid until the egg whites are set.
  5. Add fresh parsley.
  6. Serve.



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