Description
Recipe inspired by Baked Eggs with Mushrooms and Parmesan from Kalyn’s Kitchen.
Ingredients
Scale
- 2 tablespoons unsalted butter
- 3 1/2 oz (100 g) shiitake mushrooms (or any mushrooms you like), wiped clean and coarsely chopped (about 1 1/2 to 2 cups)
- 1 pinch sea salt
- 1 pinch black pepper
- 1 large clove garlic, crushed
- 1/4 teaspoon dried thyme leaves or 3/4 teaspoon minced fresh thyme leaves
- 1 1/2 tablespoons heavy cream
- 1 1/2 oz (40 g) Emmental cheese (or any Swiss cheese you like), shredded (about 1/3 cup)
- 2 large eggs
- 2 teaspoons minced fresh parsley leaves, for garnish
- Toast, for serving (optional)
Instructions
- Preheat oven to 400F.
- Add the butter to a medium skillet over medium heat; once the butter is melted, add the mushrooms and a pinch of salt and pepper. Cook until softened, but not browned, about 6 to 8 minutes. Add the garlic and thyme and cook 2 minutes more, stirring constantly.
- Pour the mushrooms into an individual-sized oven-safe gratin dish and sprinkle the cheese on top. Make 2 wells and crack the eggs into them.
- Bake until the cheese is melted and the eggs are cooked how you like them (I like mine with set whites and runny yolks, which takes about 10 minutes).
- Sprinkle the parsley on top, and serve immediately.
- Prep Time: 8 mins
- Cook Time: 20 mins
- Category: Brunch