Ingredients

The following ingredients have 4 Servings
  • 1 tbsp vegetable oil
  • 12 oz sliced mushrooms
  • 2 cups baby spinach (, packed)
  • salt and black pepper to taste
  • 4 large eggs
  • 2 cups cooked quinoa
  • balsamic vinegar glaze

Instruction

  • Heat oil in a large skillet over medium-high heat. Add mushrooms. Season with salt and black pepper. Cook fro 5-7 minutes, until most of the liquid has evaporated, then add spinach.
  • Cook spinach and mushrooms for 2 more minutes, stirring occasionally.
  • In the skillet, divide spinach mushroom mixture into 4 equal parts. Using a spoon make 4 rounds in each end of the skillet. Add an egg in the middle of each circle. Season the egg with salt and pepper. Cook for 2-3 minutes, until the egg is cooked. I suggest that you cover the skillet with a lid, to ensure that the egg cooks quickly and properly.
  • Remove each "nest" from the pan and transfer to a plate. Serve with cooked quinoa on the side. Drizzle with balsamic glaze.