Description
Savory oven-baked eggs nestled in a bed of garlicky sautéed mushrooms, finished with herbs and a touch of cream. Perfect for a comforting and elegant breakfast or brunch.
Ingredients
4 large eggs
1 tablespoon olive oil
1 tablespoon butter
2 cups cremini or button mushrooms, sliced
2 cloves garlic, minced
1/4 cup heavy cream or coconut cream
2 tablespoons grated Parmesan (optional)
1/2 teaspoon dried thyme
Salt and freshly ground black pepper, to taste
Fresh parsley or chives, chopped (for garnish)
Instructions
- Preheat the oven to 375°F (190°C).
- In a medium skillet over medium heat, melt the olive oil and butter.
- Add the sliced mushrooms and sauté for 5 to 7 minutes until softened and golden.
- Stir in the garlic, thyme, salt, and pepper. Cook for another 1 to 2 minutes until fragrant.
- Distribute the mushroom mixture evenly into four lightly greased ramekins or a small baking dish.
- Crack one egg into each ramekin, keeping the yolk intact.
- Drizzle a tablespoon of cream over each egg and sprinkle with Parmesan if using.
- Place ramekins on a baking sheet and bake for 12 to 15 minutes until whites are set and yolks are cooked to preference.
- Let rest for 2 minutes after baking, then garnish with fresh herbs and serve.
Notes
Swap Parmesan for feta or goat cheese for a tangy twist.
Add chili flakes for extra heat.
Use coconut cream and skip cheese for a dairy-free version.
Add spinach during the mushroom sauté for more greens.
Store leftovers in the fridge for up to 2 days and reheat in a 300°F oven.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 1g
- Sodium: 180mg
- Fat: 17g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 190mg
