Eggs Over Medium with Vegetables

A savory and nutritious breakfast with perfectly cooked eggs and vibrant vegetables.

This dish pairs perfectly cooked eggs over medium with a medley of sautéed garlic string beans, earthy mushrooms, and caramelized onions. The combination of protein and fresh vegetables makes this a wholesome and satisfying breakfast. Simple yet flavorful, it’s a great way to start the day with nourishing ingredients and bold flavors.

Recipe

Ingredients:

For the Eggs:

2 large eggs
1 tablespoon butter or olive oil
Salt and black pepper to taste

For the Garlic String Beans and Vegetables:

1 cup fresh string beans, trimmed
1/2 cup sliced mushrooms
1/2 cup sliced onions
1 tablespoon olive oil or butter
2 garlic cloves, minced
1 teaspoon soy sauce (optional)
Salt and black pepper to taste

Recipe Instructions:

Prepare the Vegetables:

Sauté the Onions:
- Heat olive oil or butter in a skillet over medium heat. Add the sliced onions and cook for 3–4 minutes until softened and slightly caramelized.
Add Mushrooms and Garlic:
- Stir in the mushrooms and cook for another 4–5 minutes until they release their moisture and become golden. Add the minced garlic and sauté for 1 minute until fragrant.
Cook the String Beans:
- Add the string beans to the skillet and toss to combine with the onions and mushrooms. Cook for 3–5 minutes until tender-crisp. Season with salt, black pepper, and a splash of soy sauce if desired. Remove from heat and set aside.

Cook the Eggs:

Heat the Pan:
- Heat butter or olive oil in a nonstick skillet over medium heat.
Cook the Eggs:
- Crack the eggs into the pan and let them cook until the whites are set but the yolks are slightly runny (about 2–3 minutes). Flip gently and cook for another 1 minute for "over medium" eggs. Season with salt and pepper.