- 1/ 2 cup mushrooms, sliced
- olive oil, for cooking
- 1-2 sprigs thyme
- 2 eggs
- salt and pepper, to taste
Heat oil in a medium skillet over medium heat. Add sliced mushrooms and thyme and sauté until browned and cooked through. Transfer to a plate.
In the same skillet, crack eggs and cook until whites have set and yolk is still runny. Return the mushrooms to the skillet.
Season with salt and pepper and enjoy.