- 2 eggs
- 1 tbsp. butter
- 1 bunch of spinach with stems
- a portion of seasonal wild mushrooms
- 1 clove of garlic or 0.5 tsp. dried garlic (optional)
- salt and freshly ground black pepper
Heat a skillet over medium heat and melt a generous portion of butter. Do not wash the mushrooms — clean them with a brush or knife and cut into pieces. Wash, dry, and chop the spinach if the stems are long. If using garlic, finely chop one clove or add half a teaspoon of dried garlic.
Sauté the spinach in the melted butter for 30–40 seconds, until it reduces in volume. Add the mushrooms and fry over high heat to release their aroma, then reduce the heat.
Carefully crack the eggs into the skillet, keeping the yolks intact. If you prefer firmer yolks, you can pierce them and cover the skillet with a lid. Cook over medium heat, gently moving the whites with a spatula to ensure even cooking.
Before serving, season with salt and freshly ground black pepper.
Heat a skillet over medium heat and melt a generous portion of butter. Do not wash the mushrooms — clean them with a brush or knife and cut into pieces. Wash, dry, and chop the spinach if the stems are long. If using garlic, finely chop one clove or add half a teaspoon of dried garlic.
Sauté the spinach in the melted butter for 30–40 seconds, until it reduces in volume. Add the mushrooms and fry over high heat to release their aroma, then reduce the heat.
Carefully crack the eggs into the skillet, keeping the yolks intact. If you prefer firmer yolks, you can pierce them and cover the skillet with a lid. Cook over medium heat, gently moving the whites with a spatula to ensure even cooking.
Before serving, season with salt and freshly ground black pepper.
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