Sunny Side-Up Eggs with sautéed Mushrooms and Spinach



Its amazing that how few dishes have so many interesting and different names. These Sunny side-up Eggs / Bulls-Eye Eggs is my hubby and sons favorite, while i have always preferred a fully cooked Egg variation over it. This Sunny side-up Eggs are also called by names such as Bulls-eyes, Half cooked Eggs, Birds Nest or Fried Eggs. Its one of the recipe that we can easily whip up for an healthy and quick breakfast or brunch. Sunny side up eggs are fried on one side without turning, with the yolk golden and runny.


I believe eggs, mushrooms and spinach make a great combination to be plated, as they are a good source of Vitamin D, Protein, Vitamin B12, Iron, Calcium, Potassium and also Sulphur. Its important to use a Nonstick Frying Pan for this recipe, as the regular ones didn’t yield such consistent good results for me.




You can make this dish with few variations in your techniques such as steaming, pouring the hot oil over whites etc. Infact there is a popular Thai fried egg which is usually accompanied on top of some rice or meat. But i find the technique that i have shared today to be the most easiest to understand as well as yields good results. And yes, this simple recipe can be made in less that just 5 mins.  🙂



For Sunny side-up Eggs:

  • 2 Eggs
  • 1 tsp Oil
  • pinch of Salt
  • pinch of Paprika


For Sautéed Mushrooms and Spinach:

  • 1 tsp Oil
  • 1 tbsp Butter
  • pinch of Salt and Pepper
  • 1/4 tsp Garlic powder
  • 8 Button Mushrooms, sliced
  • 1 cup Spinach



For Sunny side-up Eggs:

  1. Set your frying pan on medium to low heat. Lightly coat the large frying pan with 1 tsp oil.
  2. Note: A large pan would be spacious enough to hold 2-3 eggs at a time, with a bit of space between each eggs. Try to do one at a time if using small pan. Egg rings can be used if desired to keep the eggs round in shape.
  3. Once the oil is mildly hot, crack the eggs into the pan. If you find it difficult to crack eggs directly, then crack each egg into a bowl and then transfer to the pan.
  4. As the eggs cook their colour will change from clear to opaque white. You need to cook until the top of the white is set but the yolk is soft and runny. This should take around 2-2 1/2 minute.
  5. When they are ready, remove the eggs with a slotted spatula.
  6. Serve immediately over the toasted bread and sprinkle little salt and paprika.


For Sautéed Mushrooms and Spinach:

  1. Heat oil and half of the butter over high heat in a pan.
  2. Add sliced mushrooms and let it cook for 1-2 mins. Now toss and turn them and let it cook on both sides until cooked and browned.
  3. Season with salt, garlic powder and pepper. Transfer to the bowl and set aside.
  4. In the same pan take the remaining butter. Add spinach and sautee for a minute until it softens. Season and transfer to the bowl.
  5. Serve these sauteed mushrooms and spinach as a side with the eggs.



  • Make sure you use the eggs by the best before date in the box.
  • How do you know if the eggs are good enough to use or not? Just drop the egg in a bowl of water. If it sinks down then its good to use. And if the egg is floating on the top then they are no more good.
  • People with low immune might be allergic to eggs. They need to avoid raw eggs and fully cook their eggs
  • If the oil starts spiting, then its because oil is too hot. Just turn down the heat in that case.


Do try this quick and easy brunch recipe and don’t forget to share your feedback and pictures with me. Your feedback and suggestions have always been precious, please leave me an email at

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Thanks for stopping by.



2 thoughts on “Sunny Side-Up Eggs with sautéed Mushrooms and Spinach

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