Oyster Mushroom and Basil Egg Skillet

Are you a fan of oyster mushrooms? I have been obsessed with them in the last few weeks of quarantine as I’ve discovered how meaty and delicious they are – especially with eggs! They make a perfect alternative to sausage in a hash – so I sautéed them with basil for this easy work-from-lunch.


  • 1 handful (about 3/4 cup) oyster mushrooms
  • 1 handful basil leaves
  • 1 egg
  • 1/2 Tbsp tomato paste
  • Salt and garlic powder to taste

Estim. Prep & Cooking Time: about 15 mins


  • Heat a little bit of oil in a medium-sized pan on medium heat.
  • Pull oyster mushrooms apart into smaller pieces and add to the pan.
  • Season mushrooms with salt, a healthy amount of garlic powder.
  • Add tomato paste to pan and mix together with mushrooms evenly.
  • Cook for about 5-7 minutes, until the mushrooms begin to brown and are slightly crispy on the edges.
  • Add the basil leaves to the pan and stir. Add more oil if needed.
  • Create a space in the middle of the pan for the egg, and crack the egg into the pan.
  • Cover the pan with a lid and allow to cook for 3-5 minutes (you want to give the egg white time to cook over the yolk, but the yolk to stay runny).
  • Wiggle the pan slightly to make sure the yolk is still soft, and remove from heat when the egg white on top is cooked to your liking.
  • Add additional seasoning to taste, and serve.
  • Don’t forget to take pictures of your meal and tag me on Instagram so I can see it!

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