Turmeric-Ginger Eggs with Shiitake, Wilted Spinach, and Blueberry Side

Instructions

1. 01

   Heat the olive oil in a nonstick skillet over medium heat. Add the shiitake and cook 3 minutes, undisturbed, to brown one side. Stir, add the garlic and ginger, and cook 1 more minute.

2. 02

   Add the spinach by the handful, tossing until each batch wilts, about 90 seconds total. Slide everything to one side of the pan.

3. 03

   Crack the eggs into a small bowl, whisk with the turmeric, salt, and a splash of water. Pour into the empty side of the pan.

4. 04

   Stir the eggs gently with a silicone spatula, pulling them across the pan as they set. After 90 seconds, when the eggs are still glossy, fold them through the mushroom-spinach mixture and remove from heat.

5. 05

   Plate the skillet. Toast the pumpkin seeds in a dry pan for 60 seconds and scatter over the eggs. Serve the blueberries alongside, with the lemon juice and a crack of black pepper finishing the plate.