Baked Eggs Mushrooms: A Delicious & Easy Recipe

Baked Eggs Mushrooms – a simple yet elegant dish that transforms humble ingredients into a culinary masterpiece. Imagine waking up to the aroma of earthy mushrooms mingling with perfectly baked eggs, their yolks still runny and ready to be devoured. This isn’t just breakfast; it’s an experience!

While the precise origins of baked eggs mushrooms are difficult to pinpoint, the concept of baking eggs with various accompaniments has been a staple in European cuisine for centuries. From the French “oeufs en cocotte” to the Italian tradition of incorporating eggs into baked vegetable dishes, the idea of creating a self-contained, oven-baked delight is deeply rooted in culinary history.

But what makes this particular combination so irresistible? It’s the symphony of textures and flavors. The tender, yielding mushrooms, often sautéed with garlic and herbs, provide an earthy counterpoint to the rich, creamy yolks. The baked egg whites offer a satisfying bite, while the overall dish is incredibly versatile. It’s equally at home on a lazy weekend brunch table as it is as a quick and satisfying weeknight dinner. People love this dish because it’s comforting, flavorful, and surprisingly easy to prepare. Plus, it’s a fantastic way to sneak in some extra vegetables into your diet! So, let’s dive into this delightful recipe and create some magic in the kitchen!

this Recipe

Ingredients:

• 1 tablespoon olive oil
• 8 ounces cremini mushrooms, sliced
• 1/2 teaspoon dried thyme
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 4 large eggs
• 1/4 cup heavy cream
• 2 tablespoons grated Parmesan cheese
• 1 tablespoon chopped fresh parsley, for garnish
• Crusty bread, for serving

Preparing the Mushrooms:

Okay, let’s start with the heart of this dish: the mushrooms! We want them to be nice and flavorful, so we’re going to give them a good sauté before we bake everything together. Trust me, this step makes all the difference.

1. Heat the olive oil: Grab a medium-sized skillet and place it over medium heat. Add the olive oil and let it heat up for a minute or two. You’ll know it’s ready when it shimmers slightly.
2. Sauté the mushrooms: Add the sliced cremini mushrooms to the skillet. Make sure they’re spread out in a single layer as much as possible. If your skillet is too small, you might need to do this in batches to avoid overcrowding, which can steam the mushrooms instead of browning them.
3. Season and cook: Sprinkle the mushrooms with the dried thyme, salt, and pepper. Cook, stirring occasionally, until the mushrooms are softened and browned. This usually takes about 8-10 minutes. You want them to release their moisture and then reabsorb it, concentrating their flavor. Don’t rush this step!
4. Remove from heat: Once the mushrooms are cooked to your liking, remove the skillet from the heat and set it aside. We’ll be using them later to build our baked egg masterpiece.

Assembling and Baking:

Now for the fun part: putting everything together and baking it until it’s bubbly and delicious! We’re going to use individual ramekins for this, but you could also use a small baking dish if you prefer.

1. Preheat the oven: Preheat your oven to 375°F (190°C). This is crucial for even cooking.
2. Prepare the ramekins: Lightly grease two ramekins (about 6-ounce size) with butter or cooking spray. This will prevent the eggs from sticking and make cleanup a breeze.
3. Divide the mushrooms: Divide the sautéed mushrooms evenly between the prepared ramekins. Spread them out to create a nice base for the eggs.
4. Crack the eggs: Carefully crack two eggs into each ramekin, on top of the mushrooms. Try to keep the yolks intact for that perfect runny center.
5. Add the cream: Pour 2 tablespoons of heavy cream over the eggs in each ramekin. This will add richness and help the eggs cook evenly.
6. Sprinkle with cheese: Sprinkle 1 tablespoon of grated Parmesan cheese over each ramekin. The Parmesan will melt and create a lovely golden crust.
7. Bake: Place the ramekins on a baking sheet and transfer them to the preheated oven. Bake for 15-20 minutes, or until the egg whites are set but the yolks are still slightly runny. The baking time will depend on your oven and the size of your ramekins, so keep an eye on them.
8. Check for doneness: To check if the eggs are done, gently jiggle the ramekins. The whites should be firm, but the yolks should still have a slight wobble. If the whites are still too runny, bake for a few more minutes.
9. Remove from oven: Once the eggs are cooked to your liking, carefully remove the ramekins from the oven. Let them cool for a minute or two before serving.

Serving:

The final touch! A little garnish and some crusty bread are all you need to complete this dish. Get ready for a truly satisfying breakfast, brunch, or even light dinner.

1. Garnish: Sprinkle the baked eggs with chopped fresh parsley for a pop of color and freshness.
2. Serve immediately: Serve the baked eggs immediately, while they’re still warm and bubbly.
3. Enjoy with crusty bread: Serve with crusty bread for dipping into the runny yolks and soaking up all the delicious mushroom sauce. A baguette, sourdough, or even toasted English muffins would be perfect.

Tips and Variations:

Want to customize this recipe? Here are a few ideas to get you started:

• Add other vegetables: Feel free to add other vegetables to the mushrooms, such as chopped onions, garlic, spinach, or bell peppers. Just sauté them along with the mushrooms.
• Use different cheeses: Experiment with different cheeses, such as Gruyere, Fontina, or goat cheese.
• Add herbs: Try different herbs, such as rosemary, oregano, or chives.
• Make it spicy: Add a pinch of red pepper flakes to the mushrooms for a little heat.
• Add meat: For a heartier dish, add cooked bacon, sausage, or ham to the mushrooms.
• Dairy-free option: Substitute the heavy cream with coconut cream or a plant-based milk alternative.
• Vegan option: Use a tofu scramble instead of eggs and omit the Parmesan cheese or use a vegan Parmesan alternative.
• Bake in a larger dish: If you don’t have ramekins, you can bake the eggs in a small baking dish. Just adjust the baking time accordingly.
• Make ahead: You can prepare the mushrooms ahead of time and store them in the refrigerator for up to 2 days. When you’re ready to bake the eggs, simply assemble the ramekins and bake as directed.

Troubleshooting:

Sometimes things don’t go exactly as planned. Here are a few common issues and how to fix them:

• Eggs are overcooked: If the egg yolks are too firm, reduce the baking time next time. Also, make sure your oven temperature is accurate.
• Eggs are undercooked: If the egg whites are still too runny, bake for a few more minutes.
• Mushrooms are watery: Make sure you’re not overcrowding the skillet when you sauté the mushrooms. Cook them in batches if necessary. Also, don’t add salt until the end, as salt can draw out moisture.
• Eggs are sticking to the ramekins: Make sure you grease the ramekins well before adding the eggs.

Nutritional Information (Approximate):

Please note that this is an estimate and can vary depending on the specific ingredients you use.

• Calories: 350-450 per serving
• Fat: 25-35g
• Protein: 20-25g
• Carbohydrates: 5-10g

Enjoy your delicious baked eggs with mushrooms! I hope this recipe becomes a new favorite in your kitchen.

Conclusion:

And there you have it! These Baked Eggs with Mushrooms are truly a game-changer for breakfast, brunch, or even a light dinner. I know, I know, I might be biased, but trust me on this one. The combination of the earthy mushrooms, the creamy eggs, and that hint of garlic and herbs is simply divine. It’s a dish that feels both comforting and sophisticated, perfect for impressing guests or just treating yourself to something special on a lazy Sunday morning.

But why is this recipe a must-try? Well, beyond the incredible flavor profile, it’s also incredibly versatile and surprisingly easy to make. We’re talking minimal prep time and mostly hands-off baking, which means you can actually relax and enjoy your morning coffee while these beauties are bubbling away in the oven. Plus, it’s packed with protein and nutrients, making it a healthy and satisfying way to start your day.

Looking for serving suggestions? I love serving these Baked Eggs with Mushrooms with a side of crusty bread for dipping into the runny yolks. A simple green salad also makes a lovely accompaniment, adding a touch of freshness to the richness of the eggs and mushrooms. For a heartier meal, consider adding some crumbled bacon or sausage to the baking dish before adding the eggs.

And speaking of variations, the possibilities are endless! Feel free to experiment with different types of mushrooms – shiitake, oyster, or even a mix of wild mushrooms would all be fantastic. You could also add other vegetables like spinach, bell peppers, or onions. If you’re a cheese lover, a sprinkle of Parmesan, Gruyere, or feta cheese before baking would add a delicious cheesy element. For a spicier kick, add a pinch of red pepper flakes or a dash of hot sauce. Don’t be afraid to get creative and make this recipe your own!

I’m confident that once you try these Baked Eggs with Mushrooms, they’ll become a regular part of your breakfast rotation. They’re just that good! So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to experience a truly delightful culinary creation.

I’m so excited for you to try this recipe! And I’d absolutely love to hear about your experience. Did you make any variations? What did you serve it with? What did your family and friends think? Please, please, please share your thoughts and photos in the comments below. Your feedback is invaluable, and it helps me to create even better recipes for you in the future. Happy baking (or should I say, happy egg-baking!) and enjoy every delicious bite! I really think you will find that this is the best way to enjoy Baked Eggs with Mushrooms.