Sesame & Shiitake Eggs


  • 2 Teaspoons of Coconut Oil
  • 150g of Shiitake Mushrooms
  • 1 Clove of Garlic, Minced
  • 1 Tablespoon of Tamari
  • 60g of Spinach
  • 1 Tablespoon of Sesame Seeds
  • 2-4 Eggs
  • Coarse Salt & Pepper

This is such a great way to spruce up your eggs. It makes a gorgeous light breakfast or eggy addition to a bigger brunch spread. Both spinach and mushrooms are a classic with eggs but this is my version, a little more interesting and a lot more flavour! Shiitake mushrooms have the most delicious buttery flavour that tastes incredible with the soft egg yolk and wilted spinach, then the garlic and lightly toasted sesame seeds elevate it even more. Even better, it takes less than 10 minutes to make so you can enjoy your lie in!

Shitake & Sesame Eggs 3

Slice the mushrooms.

Heat a frying pan on medium heat and add in about a teaspoon of coconut oil. Add in the mushrooms and let them cook for about 2 minutes until they start to soften. Add in the tamari and garlic and toss. Cook for another minute.

Add in the spinach, sesame seeds and a pinch of salt and pepper then toss well. Cook everything, tossing regularly, for a minute or two until the spinach starts to wilt.

Use a fork to make two wells in the centre of the pan (or 4 if you want more eggs!) . Add a little bit of coconut oil to each.

Crack an egg into each well. Pop a lid on and leave it to steam on medium heat for about 4 minutes, until the egg is cooked to your liking then serve.

2 Comments to Sesame & Shiitake Eggs

  1. Fiona Henry says:

    Have made this twice now and it is simply divine! Nice change for a weekend breakfast and very quick and easy to make