Poached eggs with mushrooms is a peppery, earthy plate of golden button mushrooms, wilting arugula, and a just-set egg. Everything cooks in one Instant Pot on Sauté — mushrooms first until their liquid cooks off, then arugula, then the egg. Ready in under half an hour and satisfying enough for dinner.
Poached Eggs with Mushrooms
(Total Time: 25 MIN| Serves: 1)
Ingredients:
½ cup button mushrooms, sliced
2 oz (56.7 g) fresh arugula
1 egg
2 tbsp (30 ml) olive oil
Spices:
1 tbsp (15 ml) dried thyme
¼ tsp chili flakes
Directions:
- Place mushrooms in a large sieve and rinse under cold running water. Pat dry with a kitchen towel making sure to wipe away any extra debris.
- Using a sharp paring knife, slice each mushroom in half, lengthwise, but keep the stems on. Set aside.
- Plug in the instant pot and add butter to the stainless steel insert. Press the ‘’Sauté’’ button and melt it.
- Add mushrooms and cook for 4-5 minutes, or until the liquid evaporates.
- Now, add arugula and give it a good stir. Optionally, add one tablespoon of olive oil for some extra taste. Cook for one minute.
- Finally, crack the eggs and cook until set – for 2 minutes. Season with dried thyme and sprinkle with chili flakes.
- Turn off the pot and carefully transfer the mixture to a serving plate using a large kitchen spatula.
- Serve immediately.
Per Serving(Calories 325| Total Fats 32.8g | Net Carbs: 2.3g | Protein 8.1g |Fiber: 1.3g)
Pro Tips
- Leave the mushroom stems on and slice lengthwise — they hold together better in the pan and look far more appealing on the plate.
- Cook the mushrooms the full four to five minutes until the pan is dry; mushrooms brown only after their water has gone, and that's where the flavour is.
- The tablespoon of olive oil added with the arugula isn't optional garnish — it emulsifies with the mushroom juices into a proper sauce for the egg.
- One tablespoon of dried thyme is a lot and it's right — it stands up to the arugula's pepperiness instead of disappearing.
Frequently Asked Questions
Can I use baby spinach instead of arugula?
Yes — spinach is milder and wilts faster, so add it just before the egg and cut the cook time by half a minute.
How do I keep the egg yolk runny?
Two minutes after cracking the egg gives you set whites and a liquid yolk; another minute firms it up if you prefer it medium.
Is this a breakfast or dinner?
Either. It's a classic quick supper with some crusty bread, or a low-carb breakfast that keeps you full until lunch.
What mushrooms work besides button?
Cremini or sliced portobello give deeper flavour; just slice them evenly so they all brown at the same pace.
Recipe Card
Ingredients
Method
- Place mushrooms in a large sieve and rinse under cold running water.
- Pat dry with a kitchen towel making sure to wipe away any extra debris.
- Using a sharp paring knife, slice each mushroom in half, lengthwise, but keep the stems on.
- Set aside.
- Plug in the instant pot and add butter to the stainless steel insert. Press the ‘’Sauté’’ button and melt it.
- Add mushrooms and cook for 4-5 minutes, or until the liquid evaporates.
- Now, add arugula and give it a good stir. Optionally, add one tablespoon of olive oil for some extra taste.
- Cook for one minute.
- Finally, crack the eggs and cook until set – for 2 minutes.
- Season with dried thyme and sprinkle with chili flakes.
- Turn off the pot and carefully transfer the mixture to a serving plate using a large kitchen spatula.
- Serve immediately. Per Serving(Calories 325| Total Fats 32.8g | Net Carbs: 2.3g | Protein 8.1g |Fiber: 1.3g)
