Chipotle Parmesan Skillet Eggs

  • Prep Time: 5 mins
  • Cook Time: 8 mins
  • Total Time: 13 mins
  • Yield: 2 servings 1x


  • 2 T butter or olive oil
  • 34 teaspoons chipotle paste (a must have in the kitchen) *You can also use 1-2 chipotle peppers in adobo, seeds removed + a little sauce from the can.
  • 1 cup sliced white mushrooms
  • 1/4 c sliced cherry tomatoes
  • 2 cloves garlic, minced
  • 4 eggs
  • 1/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup heavy cream
  • 1 cup finely grated parmesan cheese
  • 1 avocado, sliced for topping
  • Cilantro, chopped for topping


  1. In a medium sized mixing bowl, combine the chipotle paste, mushrooms, garlic, salt, pepper, cream, and parm; whisk together.
  2. Heat butter or oil in two 6 inch skillets over medium heat. When skillet is hot, divide the cream mixture between the two skillets, and cook for 2 minutes, or until mixture is starting to bubble.
  3. Crack the eggs into each skillet, reduce the heat just a tad, and cook for 2-3 minutes, or until egg white is cooked, but yolks still runny.
  4. Remove from heat, season with salt and pepper, and top with sliced avocado and cilantro.

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