cheesy eggs on marjoram mushrooms --served with tomatoes
While I cooked the mushrooms just for this dish, you could surely make good use of mushrooms leftover from last night's dinner.
Servings: 1 person
- 1 tablespoon olive oil
- 4 ounces baby bella (cremini) mushrooms, trimmed and quartered
- Kosher salt and fresh ground black pepper
- 1/2 teaspoon minced fresh marjoram leaves (or more to taste)
- 2-3 tablespoons water
- 2 large eggs
- 1 slice Sharp Cheddar Cheese (about 3/4 ounce)
- 2 small tomatoes, sliced and seasoned with salt and pepper
Heat an 8 or 9-inch skillet over medium heat for a minute; drizzle in oil and heat until shimmering. Add mushrooms and sprinkle with 1/8 teaspoon fresh ground black pepper. Let cook, turning only a time or two, until tender --about 10 minutes. Sprinkle with 1/8 teaspoon kosher salt and the marjoram.
Add 2 tablespoons water and heat until bubbling and water is reduced by about half. Crack eggs over mushrooms and sprinkle eggs with another pinch each kosher salt and fresh ground black pepper. (If the water is nearly gone, add a bit more.) Lower heat and cover. Cook until eggs are nearly, but not quite done to your liking. Mine took about two minutes and I like them over-medium. Turn off heat. Divide cheese slice in half and lay a piece on top of each egg. Cover until melted--pehraps 30 seconds. Tip out onto plate and grind a little more pepper over the eggs and mushrooms. Serve hot with seasoned fresh tomatoes.