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Baked Eggs With Mushrooms

cdnmushroom's picture
No need to boil, poach or scramble just bake eggs in the oven on a tasty mushroom saute. If you don't have ramekins try using gratin dishes, oven €“proof soup, dessert or cereal dishes, coffee mugs or custard cups.
Ingredients
  Vegetable oil 1 Tablespoon
  White button mushrooms 8 Ounce, sliced
  Red pepper 1⁄3 Cup (5.33 tbs), diced
  Fresh parsley 1 Tablespoon, minced (optional)
  Dried thyme/Tarragon or basil 1 Teaspoon
  Salt 1⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon
  Eggs 4 Large
  Cheddar cheese 1⁄3 Cup (5.33 tbs), shredded
Directions

GETTING READY
1. Preheat oven or toaster oven to 350 ºF (180ºC).
2. Prepare 4 ramekins by spraying some oil to them to avoid the egg from sticking.

MAKING
3. In a medium skillet heat oil over medium-high heat.
4. Saute mushrooms 5-7 minutes or until lightly browned and moisture is released.
5. Add red pepper, parsley, salt, pepper and the herb, saute for 1 minute.
6. Spoon the mixture evenly into 4 lightly greased (6 oz/ 90 mL) ramekins.
7. Crack one egg into each ramekin and sprinkle cheese evenly on top.
8. Bake in oven for 10-12 minutes. Baked eggs are done when whites are set and puffy but yolks are just starting to set.

SERVING
9. Serve with toast to dip in the soft yolk or with a simple salad.

NOTES
You can use chopped ham in this dish. You can substitute the pepper with chilli sauce.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Breakfast
Taste: 
Savory
Method: 
Baked
Ingredient: 
Mushroom
Interest: 
Quick, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
25 Minutes
Ready In: 
35 Minutes
Servings: 
4
Join Clare Jones in the kitchen and learn how to couple healthy mushrooms with eggs and cheese for an elegant, anytime meal. Surely your eggs and mushrooms would never taste so delicious!

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