Fried Eggs, Mushroom Ragout, & Wilted Spinach
Active Time: 20 minutes / Cook Time: 12-15 minutes / Total Time: 20 minutes
Makes 2 servings
Nutrition Corner: Eggs
Eggs are one of nature’s perfect foods. But not all eggs are created equal. Eggs from organic pastured chickens have been shown to contain a different nutritional profile than eggs from conventionally raised chickens. Because the nutrients found in eggs depends on what the hens themselves are eating, eggs from pastured hens contain higher amounts of vitamins and antiinflammatory Omega 3's. In addition, a clearer understanding of how dietary cholesterol impacts blood cholesterol suggests that there is no need to worry about the amount of cholesterol found in egg yolks. Food is best consumed in its natural, whole state, so don't miss out on eating whole eggs, including the yolk, which contains all of an egg's healthy Omega 3's and vitamins A, D, E, and K.
- Mushroom Ragout:
- 1/2 pound baby portobello mushrooms, quartered
- 1 teaspoon coconut oil
- ¼ cup full fat unsweetened canned coconut milk (use the thick cream at the top)
- ¼ cup white wine (or vegetable/chicken broth)
- Pinch each sea salt and black pepper
- Fried Eggs:
- 4 eggs
- Pinch each sea salt and pepper
- Wilted Spinach:
- 2 cups baby spinach
- Start with the mushrooms: In a large non-stick sauté pan, over medium high heat, sauté the mushrooms in coconut oil until tender and starting to juice.
- Add salt and pepper.
- Add white wine (or broth) and reduce 2 minutes.
- Add coconut milk and reduce to thicken (2-3 minutes). Divide between two serving plates and return the pan to medium-high heat.
- Gently crack the eggs into the pan and sprinkle with sea salt and pepper. Fry until the whites are set, about 2 minutes. Top the eggs with spinach, reduce heat to medium-low, cover, and cook until eggs are to your preference and spinach is wilted.
- Divide between the two serving plates and enjoy.