Breakfast Skillet: Sautéed Mushrooms and Ramps with Runny Eggs
Eggs are a staple in our kitchen, with over 27 nutrients in the yolk other than the (often avoided) cholesterol and a great source of protein, they’re nourishing! They’re almost a perfect food, nourishing, versatile, a great balance of fat and protein and they help you feel full and satisfied for hours.
I generally recommend 1-2 whole eggs a day and extra whites if you need more protein. I love pairing eggs with simple vegetables to have for any meal. This week I was inspired by ramps, which are only in season for a short time at the end of spring. Alternatively, you could use scallion, garlic or chive in this.
Ramps are like a garlicky scallion. Their flavor is right in-between too, stronger than scallion, milder than garlic.
I cut the ramps like I would scallions for this recipe.
Ramps, chopped (or chopped garlic, scallion or chive)
Mushrooms, chopped (I used trumpet and oyster)
Herbed goat cheese
A little butter and/or olive oil
Toast on the side (I use wheat sourdough)
+/- Garlic clove
Chop Ingredients, heat oven to 350F
Saute them at the same time over medium heat (in oven safe skillet) with a pat of butter, salt and pepper
Take off heat, create little areas to place eggs, place small bits of goat cheese on top of mixture
Put a small amount of butter in each open area so your eggs don’t stick
Place pan back on heat to melt butter, place 1 egg in each open area
Cook for 2-3 minutes, then place skillet in oven and bake for 5 minutes or until white is cooked through but yolk still has some jiggle
For toast, I drizzled thinly sliced toast with olive oil and baked until toasted, you could use toaster for quicker option. Once toasted I rubbed a raw garlic clove over it to make garlicky crostini. If you’re sensitive to raw garlic, skip!