Grab your biggest skillet for this cozy and creamy one-pot meal.
In this skillet-baked eggs recipe, theres protein, leafy greens, and umami-packed mushrooms.
A generous amount of mushrooms brown in the skillet before aromatics like shallots and thyme step in.
Photo:Greg Dupree, Prop Stylist: Chelsea Zimmer, Food Stylist: Claire Spollen
Patience is key when browning mushrooms.
First, they need to release some moisture before picking up that golden brown color that leads to flavor.
Let the mushrooms cook undisturbed and avoid stirring too soon or too often.
This recipe was developed by Melissa Gray.
Heat 3 tablespoons oil in a large, deep skillet over medium-high.
Add mushrooms; cook until browned on bottom, 5 to 7 minutes.
Stir; cook, stirring occasionally, until browned all over, 4 to 5 minutes.
Reduce heat to medium.
Stir in kale; cook, stirring often, until wilted, about 2 minutes.
Add flour and stir until evenly coated.
Add milk, stirring and scraping bottom of skillet, until combined.
Add beans, mustard, and 1/4 teaspoon salt; bring to a simmer.
Remove skillet from heat.
Form 6 wells in mixture.
Crack 1 egg into each well; sprinkle with remaining 1/4 teaspoon salt.
Sprinkle with cheese and pepper.
Make-Ahead:Refrigerate, covered, for up to 3 days.
Reheat individual portions in the microwave until warm.
2,000 calories a day is used for general nutrition advice.
