Name: Skillet Eggs with Mushrooms and Asparagus
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 to 6 servings
Ingredients: 1/2 bunch asparagus, trimmed and cut into large pieces; 4 ounces oyster mushrooms, trimmed and torn; 5 tablespoons extra-virgin olive oil; 2 cloves garlic, grated; 2 teaspoons fresh thyme; Kosher salt and freshly ground pepper; 8 large eggs; 1/2 baguette, sliced on the bias; Chopped fresh parsley, grated parmesan cheese and red pepper flakes, for topping

Directions

Preheat a grill to medium high. Put the asparagus and mushrooms in separate bowls; toss each with 1 tablespoon olive oil, 1 garlic clove, 1 teaspoon thyme and a pinch each of salt and pepper. Place the asparagus and mushrooms on opposite sides of a grill basket and grill, tossing occasionally, until tender and browned around the edges, about 3 minutes for the asparagus and 7 minutes for the mushrooms. Remove to a large plate.
Heat a large cast-iron skillet on the grill; add the remaining 3 tablespoons olive oil. Crack the eggs into a bowl, then pour into the skillet; season with salt. Scatter the vegetables around the egg whites, avoiding the yolks. Cook, rotating the skillet, until the whites are set but the yolks are still runny, 5 to 8 minutes. Meanwhile, grill the bread until lightly charred, 1 minute per side.
Remove the skillet from the grill and sprinkle with parsley, parmesan and red pepper flakes. Serve with the grilled bread.

Photograph by Ralph Smith

Skillet Eggs with Mushrooms and Asparagus

Ingredients

Directions

Tools You May Need

Tools You May Need

My Private Notes

Categories:

Looking for Something Else?

👩‍🍳 What's Cooking

Shop With Us

Related Pages