Mushroom & Spinach Breakfast Skillet | I Will Not Eat Oysters

It’s Saturday morning in Toronto. The first thing I think about as I open my eyes is, “Wow. I’m hung-over.” Then second thing is, “I want brunch… and now.” If you live in Toronto, you know that grabbing brunch can sometimes be a three-hour endeavor. It’s impossible to go somewhere with more than 4 people. If you do, you know you’ll be waiting. Even as a couple, an average wait time of 20-30 minutes is a norm. And after a full night of drinks, you’re body does not want to wait to be nourished. Hanger kicks in.

Through my frustration, I have decided that I should be making more brunch at home. That being said, cooking with a hangover isn’t always the most pleasant experience. Those are the times when I concoct my one-skillet breakfast… skillet. It’s always a mish mash of what I’ve got laying in the fridge or pantry and some eggs.

This recipe is one of my favorites. Sautéed mushrooms and wilted garlic spinach are the perfect, and quickest, accompaniment to eggs with a runny yolk. Yes, there are a ton of other great ingredients that can be used as well. Such as potatoes, corn, beans, zucchini, chorizo… the list goes on. But this is what I just happened to have in my fridge one day and now I continue to go back to this combination. Hang over cured.