Sauteed Green Beans & Mushrooms with Fried Eggs

Posted: January 26, 2017 in Recipes
Tags: , , , , , , ,

With three eggs per serving and a whole mess of veggies and greens, this tasty breakfast will keep you going strong until lunchtime.

Serves 2


  • 6 tablespoons olive oil
  • 2 cups sliced mushrooms
  • 340g fresh green beans, trimmed and cut into pieces
  • 1 sprig fresh thyme
  • 1 clove garlic, minced
  • 1 teaspoon salt
  • 4 cups rocket
  • 6 eggs
  • ½ teaspoon grated lemon zest
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons finely chopped shallots
  • black pepper


  1. Heat 2 tablespoons of the olive oil in a large nonstick skillet over high heat. Add the mushrooms and cook, stirring occasionally, until just beginning to brown, about 3 minutes. Reduce the heat to medium and stir in the green beans, thyme, garlic, and ½ teaspoon of the salt. Cook, stirring frequently, for 2 minutes. Cover and cook, stirring once or twice, until the beans are crisp-tender, about 5 minutes. Remove and discard the thyme.
  2. Spread the rocket on a large platter or in a large shallow bowl. Top with the hot vegetables. Let stand until the rocket wilts, about 5 minutes.
  3. Meanwhile, wipe out the skillet. Heat 2 tablespoons of the oil in the skillet over medium-high heat. Fry the eggs in the hot oil until the whites are set and the yolks are cooked to your desired consistency, flipping the eggs if desired.
  4. In a small bowl, whisk together the lemon zest and juice, the remaining 2 tablespoons oil, and the shallots.
  5. Toss together the wilted rocket and vegetables. Drizzle with the dressing and top with the fried eggs. Sprinkle with the remaining ½ teaspoon salt and black pepper to taste.

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