Eggs on a Bed of Sautéed Mushrooms

Eggs on a Bed of Sautéed Mushrooms
Greek brunch is a filling affair. This is one of our Sunday family favorites.

2 servings
2 tablespoons extra virgin olive oil
1⁄2 cup sliced red onion
1 small garlic clove, minced
16 large button mushrooms, trimmed and cut into 1⁄8-inch slices
1 teaspoon dried thyme
1⁄2 teaspoon dried oregano
Salt and freshly ground black pepper
4 large eggs
1⁄3 cup finely crumbled feta cheeses
Heat 1 tablespoon olive oil in an 8-inch nonstick skillet over high heat. Add the onions
and garlic and sauté for 2 to 3 minutes, stirring frequently so they don’t burn. Add the
mushrooms, thyme, oregano, and salt and pepper to taste, and cook, stirring, until the
mushrooms wilt a little but are still al dente, 4 to 5 minutes. Remove the mushrooms and
divide evenly between 2 serving plates.
Wipe the skillet clean. Heat 11⁄2teaspoons olive oil. Break the eggs two at a time in the skillet
as you would to make sunny-side-up eggs. Season lightly with salt and pepper. As soon
as the white and yolk begins to set, flip the egg and sprinkle the whites with half the feta.
Cover the skillet for a minute and cook until the feta is melted. Remove and place the egg
on top of the mushrooms. Repeat with the remaining eggs and feta. Serve warm.

per serving: Calories 441; Fat 33g (Saturated 10g); Cholesterol 547mg; Sodium 1,030mg; Carbohydrates
14g; Fiber 3g (Digestible Carbohydrates 11g); Protein 25g.