Ingredients
The following ingredients have 4 Servings
- 2 tablespoon grass fed butter
- 2 garlic cloves (minced)
- 3 scallion or spring green onions (white part only, minced)
- 8 ounces fresh mushrooms (such as oyster, shiitake or portobello or a mix of varieties)
- 10 ounces snow peas (about 1 1/2 cups)
- 1 cup fresh spinach (about one handful)
- 1 teaspoon dried thyme or 1/2 teaspoon fresh thyme
- 1/4 teaspoon red pepper flakes
- 1 tablespoon apple cider vinegar
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 3-4 eggs
Instruction
- Heat oven to 400° and place rack on top third of oven.
- In a heavy skillet with oven safe handle (I like to use cast iron) melt 1 tablespoon butter.
- Add minced garlic and onion, cook 3-4 minutes until onion start to soften but before garlic starts to brown.
- Add second tablespoon butter, mushrooms and sweet peas.
- Season with salt, pepper, red pepper, thyme, apple cider vinegar and balsamic vinegar.
- Toss to coat and cook for 4-5 minutes until mushrooms start to soften and shrink, stirring occasionally.
- Toss in spinach, stir and top mix with eggs.
- Place pan in oven on top rack and cook for 5-7 minutes depending on how runny you want your eggs.
