Soft-Boiled Eggs with Mushroom Saute

ingredients

6 eggs

12 button mushrooms

1 garlic clove, peeled, and smashed

1/2 shallot, thinly sliced

salt and fresh cracked pepper

olive oil

Place the eggs in a large saucepan and cover them with cool tap water.  bring the water to a boil, lower the heat and simmer for 3 minutes.  Remove the eggs from the saucepan and immediately place them in a bowl of cold water until they are completely cool.  

In a skillet on medium heat cook the shallot in olive oil for 4-5 minutes, or until softened.  Add the mushrooms and salt and pepper, stirring occasionally for 5 minutes.  Add the smashed garlic clove, and toss for 1 more minute or until the mushrooms are softened.

Remove the shells, slice each egg in half lengthwise, sprinkle with salt, pepper and top with mushroom saute, serve.

If you are not PALEO, serve this over toasted sourdough, it is delicious!

I am Jessie, a modern-day CaveWoman. You can contact me at thecavewomanskitchen @ gmail (dot) com or leave comments on my facebook page and if you are on twitter you can find my tweets here.