Recipe for Baked Eggs with Mushrooms and Parmesan

Recipe for Baked Eggs with Mushrooms and Parmesan
Recipe for Baked Eggs with Mushrooms and Parmesan

A simple-but-delicious recipe for baked eggs with mushrooms and Parmesan!





When we tested this recipe Jake and I both agreed it would make a lovely Valentine's Day breakfast, and it's even easy enough to make in the morning before
work!



Heat the oil and saute one pound of brown crimini mushrooms (also called
Baby Bellas). Season the mushrooms with a little salt and fresh ground
black pepper.



Cook mushrooms until most of the liquid has evaporated, They will shrink down a lot, like you see here.



Put mushrooms into two ovenproof casserole dishes that you've sprayed
with non-stick spray or olive oil. (Work quickly so the mushrooms stay hot.)



Carefully break two eggs over the mushrooms in each dish. Season eggs with salt and pepper to taste.



Sprinkle a little fresh-grated Parmesan over the eggs.



Bake at 400F/230C until eggs are done to your liking, about 10 minutes for firm white and still partly-soft yolks. Serve hot.




Baked Eggs with Mushrooms and Parmesan
(Makes 2 servings; can be increased and baked in a large casserole dish instead of individual dishes.)

Ingredients:
1 lb. brown Crimini (Baby Bella) mushrooms, washed and thickly sliced
1 T olive oil
salt and fresh ground black pepper to taste
4 eggs
2-3 tsp. freshly grated Parmesan
2-3 tsp finely chopped parsley for garnish (optional)
freshly made whole wheat toast for serving with the eggs (optional)

Equipment:


I baked my eggs in individual oven-proof baking dishes, but if you don't
have any dishes like this you can use a regular casserole dish and bake
all the mushrooms and eggs in one dish.

Instructions:


Preheat oven or toaster oven to 400F/230C. Spray 2 individual baking dishes or a flat casserole dish with non-stick spray.




Wash mushrooms and spin dry or dry with paper towels. Slice mushrooms
into slices about 1/2 inch thick. Heat oil in a large frying pan over
high heat and saute mushrooms until they have released all their liquid
and the liquid has evaporated, about 6-8 minutes. Season mushrooms with
a little salt and fresh ground black pepper and quickly transfer to
baking dishes.




Break two eggs over the mushrooms in each individual dish (or four eggs
over all the mushrooms in a casserole dish.) If you're not that
experienced at breaking eggs, you can break each one into a small bowl
and then gently pour it over the mushrooms. (If you don't mind dirtying
extra dishes, it would be nice to have each egg broken into a small
dish so you can put them over the mushrooms as quickly as possible.)
Season eggs with a little salt and fresh ground black pepper to taste
and sprinkle a little Parmesan over them.




Bake eggs until they are done to your liking, about 10 minutes for firm
whites and partly-soft yolks. If you want toast, make it while the eggs
are baking. Serve hot, with toast if desired.