Description
Baked Eggs with Sautéed Mushrooms is a delightful breakfast dish that combines baked eggs with sautéed cremini mushrooms, offering a rich and creamy texture with earthy flavors.
Ingredients
- 4 large eggs
- 8 ounce cremini mushrooms, sliced
- 2 tablespoon unsalted butter
- 2 tablespoon extra virgin olive oil
- 2 cloves garlic, minced
- 1 medium shallot, finely chopped
- 1 teaspoon fresh thyme, leaves only
- 2 tablespoon fresh flat-leaf parsley, chopped
- 4 tablespoon heavy cream
- 1/4 cup grated Gruyère cheese
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
Instructions
1. Preheat your oven to 375°F. Grease four 6-8 ounce ramekins and place them on a baking sheet.
2. In a skillet over medium heat, melt the butter and oil. Add the shallot and cook for 2-3 minutes until translucent. Then, add the garlic and sauté for 30-60 seconds.
3. Add the sliced mushrooms to the pan. Cook undisturbed for a few minutes, then stir occasionally for 5-8 minutes until tender and golden. Stir in the thyme and half the parsley, seasoning with half the salt and pepper.
4. Divide the sautéed mushrooms among the prepared ramekins, creating a well in the center of each. Crack one egg into each well. Pour cream around the egg whites and sprinkle cheese on top. Season with remaining salt and pepper.
5. Bake in the preheated oven for 12-18 minutes, depending on desired yolk firmness.
Notes
Garnish with remaining parsley and a sprig of fresh thyme before serving. Serve immediately with crusty bread for dipping.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 ramekin
- Calories: 300
- Sugar: 1g
- Sodium: 450mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 210mg