Description
Baked Eggs with Sautéed Mushrooms is a delightful breakfast dish featuring creamy baked eggs and savory sautéed cremini mushrooms, enhanced with garlic, shallots, and fresh herbs.
Ingredients
- 4 large eggs
- 2 cup cremini mushrooms, sliced
- 2 tablespoon butter or olive oil
- 1/2 cup shallots, minced
- 2 cloves garlic, minced
- 1 tablespoon fresh thyme, chopped
- 1/4 cup fresh parsley, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup heavy cream (optional)
- 1/4 cup grated cheese (optional)
Instructions
1. Preheat your oven to 375°F.
2. In a skillet over medium heat, melt the butter or heat the olive oil. Add the shallots and cook for 2-3 minutes until translucent. Add the minced garlic and cook for an additional 30-60 seconds.
3. Add the sliced mushrooms to the skillet. Cook undisturbed for a few minutes to allow them to brown, then stir occasionally for 5-8 minutes until tender and golden brown. Add the fresh thyme and half of the chopped parsley. Season with half of the salt and pepper.
4. Divide the sautéed mushrooms among four greased ramekins, creating a small well in the center of each. Crack one egg into each well. If desired, pour a tablespoon of heavy cream around the egg whites and sprinkle with the grated cheese. Season the eggs with the remaining salt and pepper.
5. Place the ramekins on a baking sheet and bake for 12-18 minutes, depending on your preferred level of doneness for the egg yolks.
6. Let them rest for a minute or two. Garnish with the remaining chopped parsley and a sprinkle of fresh thyme. Serve immediately.
Notes
This dish pairs well with crusty bread for dipping in the creamy egg yolks and savory mushroom juices.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 ramekin
- Calories: 300
- Sugar: 2g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 210mg