Discover the Best Baked Eggs with Sautéed Mushrooms Recipe!

Start your day off right with the ultimate breakfast indulgence – Baked Eggs with Sautéed Mushrooms. This simple yet sophisticated dish combines the rich, creamy texture of baked eggs with the earthy flavors of sautéed mushrooms, all nestled in individual ramekins for a picture-perfect presentation. Whether you’re hosting a brunch gathering or treating yourself to a leisurely weekend breakfast, this recipe is sure to delight your taste buds and leave you feeling satisfied.

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The History and Importance of Baked Eggs

Baked eggs have a long and storied history, dating back centuries to the ancient Roman and Greek civilizations. Initially, these one-dish wonders were a practical way to stretch limited ingredients and feed large families. Over time, baked eggs evolved into a beloved breakfast and brunch staple, showcasing the versatility of the humble egg.

Beyond their rich culinary heritage, baked eggs also offer a nutritional powerhouse. Eggs are an excellent source of high-quality protein, essential vitamins, and minerals, making them a nutritious addition to any meal. By pairing them with nutrient-dense mushrooms, this dish becomes a well-rounded and wholesome breakfast option.

Mushrooms: The Unsung Heroes of the Kitchen

Mushrooms are the unsung heroes of the culinary world, adding depth, flavor, and texture to a wide range of dishes. In this recipe, we’ve chosen the versatile cremini mushroom, also known as the “baby bella” or “brown” mushroom. These mushrooms offer a meaty, umami-rich flavor that complements the creamy baked eggs perfectly.

Beyond their taste, mushrooms are also packed with beneficial nutrients. They are a good source of antioxidants, B vitamins, and even vitamin D, making them a nutritious addition to any meal. By sautéing the mushrooms before baking, you’ll unlock their full flavor potential and create a delightful contrast with the soft, runny eggs.

Ingredients for Baked Eggs with Sautéed Mushrooms

• 4 large eggs
• 8 oz (225g) cremini mushrooms, sliced
• 2 tbsp unsalted butter or extra virgin olive oil (or 1 tbsp of each)
• 2 cloves garlic, minced
• 1 medium shallot, finely chopped (or yellow onion, about ¼ cup)
• 1 tsp fresh thyme, leaves only
• 2 tbsp fresh flat-leaf parsley, chopped (divided)
• 4 tbsp heavy cream or half-and-half (optional)
• ¼ cup grated Gruyère, Parmesan, or crumbled goat cheese (optional)
• ½ tsp sea salt or kosher salt (divided)
• ¼ tsp freshly ground black pepper (divided)

How to Make Baked Eggs with Sautéed Mushrooms

Preparing this delectable dish is easier than you might think. Follow these simple steps to create a restaurant-quality breakfast in the comfort of your own home:

Preheat the Oven

Preheat your oven to 375°F (190°C). Grease four 6-8 oz ramekins and place them on a baking sheet, ready to receive the eggy goodness.

Sauté the Aromatics

In a skillet over medium heat, melt the butter (or heat the oil). Add the shallot or onion and cook for 2-3 minutes until translucent. Then, add the garlic and sauté for 30-60 seconds, just until fragrant.

Cook the Mushrooms

Now it’s time to add the sliced mushrooms to the pan. Let them cook undisturbed for a few minutes to achieve a nice browning, then stir occasionally for 5-8 minutes until the mushrooms are tender and golden. Stir in the fresh thyme and half the parsley, and season with half the salt and pepper.

Assemble the Baked Eggs

Divide the sautéed mushrooms among the prepared ramekins, creating a small well in the center of each. Gently crack one egg into the well of each ramekin. If you’re feeling indulgent, pour a bit of cream around the egg whites and sprinkle the cheese on top. Season the eggs with the remaining salt and pepper.

Bake to Perfection

Pop the ramekins into the preheated oven and bake for 12-18 minutes, depending on how you like your yolks – runny, soft-set, or firm.

Serving and Garnishing Baked Eggs with Sautéed Mushrooms

Once the baked eggs are ready, let them rest for a minute or two before serving. Garnish the dishes with the remaining parsley and a sprig of fresh thyme for a beautiful presentation. Serve the baked eggs immediately, perhaps with some crusty bread for dipping in the creamy yolks and mushroom-infused sauce.

Variations and Substitutions

The beauty of this dish lies in its versatility. While the classic combination of baked eggs and sautéed mushrooms is hard to beat, there are endless ways to put your own spin on it:

• Cheese Options: Experiment with different cheeses, such as feta, cheddar, or even a blend for a unique flavor profile.
• Vegetable Additions: Add diced bell peppers, spinach, or sundried tomatoes for a pop of color and extra nutrients.
• Protein Boost: For a heartier meal, top the baked eggs with crispy bacon, crumbled sausage, or even diced ham.

Nutritional Benefits of Baked Eggs with Sautéed Mushrooms

This dish is not only delicious but also nutritious. Eggs are a powerhouse of high-quality protein, essential vitamins, and minerals, while mushrooms provide a wealth of antioxidants, B vitamins, and even vitamin D. Together, these ingredients create a well-balanced breakfast that will keep you feeling satisfied and energized throughout the morning.

It’s important to remember that while this dish is nutritious, it’s still important to practice moderation. Enjoy the baked eggs and sautéed mushrooms as part of a balanced diet, and don’t be afraid to experiment with different variations to find your personal favorite.

FAQs About Baked Eggs with Sautéed Mushrooms

Should I cook mushrooms before adding to eggs?

Yes, it’s best to sauté the mushrooms before adding them to the baked eggs. This helps develop their rich, earthy flavor and ensures they’re cooked through before the eggs are baked.

Can you bake an egg in a mushroom?

Absolutely! You can actually bake an egg directly inside a mushroom cap for a unique and visually stunning presentation. Simply hollow out the mushroom caps, crack an egg into each one, and bake until the egg is set to your liking.

Can mushrooms and eggs be eaten together?

Yes, mushrooms and eggs are a classic pairing that works incredibly well together. The savory, umami-rich flavors of the mushrooms complement the rich, creamy texture of the eggs, making them a delightful combination.

Can you cook mushrooms and eggs in the same pan?

Yes, you can cook the mushrooms and eggs together in the same pan. In this recipe, we sauté the mushrooms first, then create wells in the mushroom mixture to crack the eggs into. This allows the flavors to meld together perfectly.

More Related Recipes You Might Enjoy

• Bacon, Egg, and Avocado Breakfast Roll-Ups
• Garlic Parmesan Sausage Rigatoni
• One-Pot Kielbasa Pasta

Start your day off right with the indulgent and nutritious combination of Baked Eggs with Sautéed Mushrooms. This dish is sure to impress your family and friends, and it’s a delicious way to fuel your body for the day ahead. Don’t be afraid to experiment with different variations – the possibilities are endless when it comes to this versatile breakfast delight.

Looking for more visual inspiration? Follow me on Pinterest, where I share new recipes, dinner tips, and behind-the-scenes kitchen moments every week. Buon appetito!

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