Bart's Recipes
Clean the mushrooms and cut them into even slices. Rinse the spinach if needed and let it drain well. Have the eggs and remaining ingredients ready for use so you can work without interruption.
Heat half of the ghee in a large skillet over medium heat. Add the mushroom slices and cook for a few minutes until they turn golden brown. Then add the two handfuls of spinach to the pan. Sauté and toss well until the spinach has completely wilted. Remove the vegetables from the pan and set them aside on a plate.
Melt the remaining ghee in the same skillet. Carefully break the three eggs into the pan, taking care to keep the yolks intact. Fry the eggs over moderate heat until the whites are set but the yolks remain runny.
Divide the warm mushroom and spinach mixture as a bed on the plates. Transfer the fried eggs from the pan and place them gently on top of the vegetables. Season the dish with salt and pepper and serve immediately.
