Servings: 4 servings
- Medium size pot
INGREDIENTS
- 4 tablespoons olive oil
- ½ onion, thinly sliced
- 2 garlic cloves, sliced
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 pound/500 grams your favorite fresh mushrooms
- 2 cups spinach
- ½ pint/250 milliliters heavy whipping cream
- 5-7 eggs
INSTRUCTIONS
- Heat up the oil in a pot and add the onion, garlic, salt and pepper. Fry for about 2 minutes, then start to gradually add the mushrooms.
- Fry while stirring until the mushrooms are golden and add the spinach. Stir again, pour in the whipping cream and cook for 10 minutes over low heat.
- Add the eggs, cover with a lid and cook for 3-4 minutes (or longer, if you like your eggs completely cooked through).
- Remove from the heat and serve with fresh bread.