Total Time
Prep 10 mins
Cook 7 mins

A simple and delicious way to transform fried eggs into a substantial one-dish brunch or snack dish. I read the basic idea for this recipe somewhere recently, then couldn't find it again, but I added to the original idea - which just had garlic sautéed in the oil before adding the eggs - when I made this for brunch yesterday. I used some wonderfully orange-yolked free range eggs which certainly added to the visual appeal! Everyone loved it, and I'll be making this again! The proportions used could, of course, easily be varied.

Ingredients Nutrition


  1. Heat the oil and the lemon juice in a non-stick pan and sauté the mushrooms, onion and garlic until they are just beginning to soften.
  2. Add the eggs, season to taste and fry gently and, if desired, when they are beginning to set, carefully turn them over.
  3. Transfer the mushrooms, onion and garlic mixture and the eggs to a serving plate or to individual serving plates and sprinkle with the chopped basil.


Most Helpful

This was great. I put in a little too much salt.

timhammond April 02, 2014

Liked it but I didn't care for the lemon taste, will make it again but will prbably use a lot less lemon or substitute it for something else. I also added some corn to it. All in all it was fairly yummy. Thanks for posting this recipe.

colleensweeney1977 November 02, 2009

I enjoyed this recipe while DH didn't like the taste of lemon in the mushrooms. And usually he loves anything that has lemon. I served it with a toast. Thanks Bluemoon. Made for Best of 2008 cookbooks tag game

Boomette February 13, 2009

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