- half a clove of garlic
- 8 slices of mushrooms (I just used button)
- 1 tablespoon of finely chopped green onion or chive and parsley or carrot greens
- one egg
- 1/2 tablespoon of butter
First finely chop up all of the greens and mince the garlic. Set a skillet with a lid to medium low heat and add the butter. When the butter starts bubbling, and the seasonings. After a minute or two, or once the garlic has browned, add the mushrooms. Coat them well in the seasoned butter and let them cook for a few minutes until browned. Now flip them, coat them in the butter and brown them on the other side.
Once done, remove the mushrooms to the serving platters, sprinkle some salt and pepper on them, and remove the skillet from the heat. Let it cool down for a minute and then directly crack your egg into the pan.
You ideally want your egg to be cooking over the lowest heat possible. However I was impatient and you can see the bubbles and brown bottom of my cooked egg. I just couldn't wait, it smelled too tasty...
Cover the skillet and let the egg cook for about 5-10 minutes over the lowest heat possible. As soon as your egg yolk is no longer liquid, but more gel-like you can serve these. Sometimes you can move the pan around a bit to see if the yolk moves or not. What should happen is the outside of the yolk will cook just enough to stop it from spilling everywhere, but the inside is still a thick liquid. Also if you see a white film start to form on top of the yolk your egg is done. Remove it ASAP to the serving platters and lay it on top of the mushrooms (It keeps them warm).
Top with some salt and pepper then garnish with uncooked green onions and shredded carrot to serve.