Eggs with beets and mushrooms

Beets are powerhouse of vitamins A, C and especially K. I like making soups with beets such as Borscht and include it in salads with other boiled vegetables. Recently I started pickling beets, making beet kvass, coloring Easter eggs with beet juice, etc. Beets are also delicious when served with eggs for breakfast. Thin slices of beets cook fast especially those left from making beet kvass. 

Beets for breakfast


1 medium size beet, sliced
3 - 4 white mushrooms, sliced
1 - 2 eggs
1 tablespoon butter, ghee or coconut oil
dill herb to taste (fresh or dried)
salt and pepper to taste


Place sliced beets in a pan with half a cup of water. Cover with a lid and bring it to boil. Cook for 5 minutes or until soft. Drain water then add a tablespoon of butter and sliced mushrooms to cooked beets. Cook beets and mushrooms for a few minutes. Crack eggs into the pan and continue cooking until egg whites become firm but the yolk is still runny. Season with salt, pepper and dill weed.

Bon appetit!