Breakfast Mushrooms & Eggs

My Dad’s Eggy Mushrooms

This is one of my all-time favourite Slovak breakfasts, especially during mushroom season (April-October). My dad, a passionate mushroom picker, would often wake before sunrise to forage the forest for fresh mushrooms like dubak (porcini), kuriatko (chenterelle), majovka (St. George’s mushrooms), rydzik (saffron milk cap), plavka (Russula species), suchohrib (bay bolete) or masliak (slippery jack). If you can’t get wild mushrooms, fresh oyster mushrooms or porcini are the best bet but feel free to experiment.

Eggy mushrooms are earthy, comforting, low in calories, high in protein and naturally keto- friendly, a perfect way to start the day!

Ingredients (2 servings)

• 300 g fresh mushrooms, cleaned and sliced

• 5-6 large eggs

• 1/2 onion, finelly chopped

• 1 tbs butter, ghee or olive oil

Instructions

1. Clean the mushrooms by gently brushing off dirt if needed and slice evenly.

   
   

2. Heat the oil in a small pot over medium heat.

   
   

3. Add the chopped onion and sauté for 1-2 minutes until soft. Add the mushrooms and pinch of black pepper.

   
   

4. Stir to combine and add a splash of water if the mixture begins to stick or dry our.

   
   

5. Cover and simmer for about 10 minutes, until most of the liquid has evaporated.

   
   

6. Reduce the heat to low and crack the eggs directly into the pot.

   
   

7. Stir gently and continuously, ensuring the eggs incorporate with the mushrooms. Cook until the eggs start to firm but remain slightly soft. Do not over-scramble.

   
   

8. Add salt to taste and sprinkle with finely chopped fresh chive. Serve immediately with crusty bread or enjoy on their own for a low-carb breakfast.

Notes

• Mushrooms reduce in volume when cooked, so 300 g raw mushrooms will yield roughly 200 g cooked.

  
  

• Traditional Slovak style keeps the eggs slightly soft and creamy, not dry but adjust to your liking.