1 can (4.4oz) Wild Yellowtail Fillets In Extra Virgin Olive Oil
- 1 tsp olive oil
- 1/2 cup mushrooms, sliced
- 1 clove garlic, minced
- 1 shallot, sliced
- 2 cups roughly chopped spinach
- 3 eggs
- Salt and pepper, to taste
- Toasted bread, for serving (optional)
Preheat oven to 350 degrees F.
Heat olive oil in a small/medium cast-iron pan over medium heat.
Place mushrooms in the pan and cook for 1-2 minutes or until slightly browned.
Add garlic, shallot, spinach and sauté for about one minute or until spinach is just wilted.
Take the pan off the heat and crack eggs over cooked vegetables.
Break up Wild Yellowtail Fillets slightly in the can and add yellowtail pieces on top of vegetables and eggs.
Bake in the oven for about 12-15 minutes or until egg whites are set but yolks are not.
Top with salt and pepper.
Serve with toasted bread.