Mashed Potato Mushroom Bowls with Easy Poached Eggs
Layered with creamy mashed potatoes, sautéed mushrooms, poached eggs, and arugula, this bowl is a cozy, balanced dinner option. It’s hearty, fresh, and full of satisfying textures.
Prep Time:
15 min
Cook Time:
15 min
Servings:
6
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Ingredients
- 6 tablespoons water divided
- 6 large eggs
- 16 ounces mushrooms sliced
- Salt and pepper (optional)
- 1 package Bob Evans Original Mashed Potatoes
- 5 ounces arugula
- 1/4 cup lemon vinaigrette
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Bob Evans Original Mashed PotatoesInstructions
- Preheat oven to 350°F. Pour 1 Tbsp water into each cup of a standard 6-cup muffin pan. Crack eggs; carefully slip into muffin cups. Bake 12 to 15 minutes or to desired doneness.
- Cook mushrooms in a large nonstick skillet sprayed with cooking spray over medium heat until mushrooms are browned and tender. Season with salt and pepper, if desired.
- Heat potatoes according to package directions; divide potatoes among 6 shallow bowls.
- Toss together arugula and vinaigrette in a bowl.
- Top potatoes with mushrooms, 1 poached egg, and arugula mixture. Season with salt and pepper, if desired.
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