Fall Harvest Breakfast Skillet

Step 1 -In an 8-inch skillet over medium-high heat, add the olive oil and 1 tablespoon of the butter and heat it until the butter melts.

Step 2 -Add the mushrooms to the skillet and cook until they start to soften and turn golden, about 3-4 minutes.

Step 3 -Add the garlic, the thyme, 1/2 teaspoon of the red chili flakes, the kosher salt, and the black pepper to the mushroom mixture and stir to combine.

Step 4 -Cook until the mushrooms are fully softened and all the juices have evaporated, about 3 minutes.

Step 5 -Add the spinach to the mushroom mixture, 1 cup at a time, and cook each addition, while stirring, until it is wilted.

Step 6 -Repeat until all of the spinach is incoporated and wilted.

Step 7 -Make four wells in the mushroom mixture.

Step 8 -Divide the remaining butter evenly into each of the wells.

Step 9 -Crack 1 of the eggs into each well and reduce the heat to medium-low.

Step 10 -Cover the skillet and cook until the eggs are set and reach your desired level of runniness, about 3-4 minutes.

Step 11 -Sprinkle with the sea salt and the extra red chili flakes and serve.