Baked Eggs with Mushrooms is a savory and elegant dish that combines the earthy flavor of sautéed mushrooms with the creamy richness of baked eggs. Perfect for breakfast, brunch, or even a light dinner, this dish is simple to prepare yet packed with flavor. The mushrooms are sautéed with garlic and herbs, then topped with eggs and baked until the whites are set and the yolks are perfectly runny. Serve with crusty bread for dipping, and you have a satisfying, protein-packed meal that’s both comforting and nutritious.
Ingredients
- 1 tbsp olive oil
- 1 tbsp butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 8 oz mushrooms (cremini, button, or your choice), sliced
- 1 tsp fresh thyme or 1/2 tsp dried thyme
- Salt and pepper to taste
- 4 large eggs
- 2 tbsp heavy cream or milk (optional)
- Fresh parsley for garnish (optional)
- Crusty bread for serving
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C).
- Sauté the mushrooms: In a skillet, heat the olive oil and butter over medium heat. Add the chopped onion and garlic, and sauté for 2-3 minutes until softened. Add the sliced mushrooms and thyme, and cook for 5-7 minutes, stirring occasionally, until the mushrooms are browned and tender. Season with salt and pepper.
- Prepare for baking: Divide the mushroom mixture evenly between two small, oven-safe ramekins or dishes. Make a small well in the center of the mushrooms in each dish.
- Add the eggs: Crack two eggs into each ramekin, being careful not to break the yolks. If desired, drizzle a little cream or milk over the top of the eggs for extra richness.
- Bake the eggs: Place the ramekins on a baking sheet and bake for 10-12 minutes, or until the egg whites are set but the yolks remain soft.
- Serve: Remove from the oven and garnish with fresh parsley. Serve immediately with crusty bread for dipping.
Baked Eggs with Mushrooms is a flavorful, easy-to-make dish that elevates simple ingredients into a delicious and satisfying meal, perfect for any time of day!
