Skillet Eggs with Mushrooms and Asparagus

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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 4 to 6 servings
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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

  1. 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.
  2. 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. 
  3. Remove the skillet from the grill and sprinkle with parsley, parmesan and red pepper flakes. Serve with the grilled bread.