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Baked Eggs and Mushrooms
A simple dish of baked eggs and mushrooms is earthy and flavorful. Perfect for brunch, it is also excellent as a tasty and filling meatless dinner.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 servings
- 2 tablespoons olive oil
- 2 teaspoons minced garlic
- 16 oz sliced mushrooms
- 1/4 teaspoon Diamond Crystal kosher salt divided
- 1/4 teaspoon black pepper, divided
- 4 large eggs
- 2 teaspoons grated Parmesan
- 2 teaspoons chopped parsley
Preheat oven to 400 degrees F. Lightly grease two small, flat gratin dishes (mine hold 1 cup and measure 4 X 6 inches).
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat, about 2 minutes. Add the garlic, the mushrooms, 1/8 teaspoon kosher salt and 1/8 teaspoon black pepper. Cook, stirring, until mushrooms have released their liquids and are tender, about 5 minutes.
Using a slotted spoon, lift the mushrooms from the skillet and divide them evenly among the prepared baking dishes.
Break two eggs on top of each baking dish. Sprinkle the eggs with the remaining salt and pepper, and with Parmesan. Bake 10-12 minutes for cooked whites and semi-soft yolks. Garnish with parsley and serve.
Calories: 308kcal | Carbohydrates: 9g | Protein: 21g | Fat: 22g | Sodium: 336mg | Fiber: 3g | Sugar: 4g