There was a time in my life (from, oh….age 13 to about, I don’t know, age 25 maybe?) during which I did not eat eggs. I got grossed out by the weird eggy floaties that would get in dishwater when you washed breakfast dishes (we didn’t have a dishwasher). I roll my eyes just thinking about it now….especially when I consider the fact that the egg embargo lasted until I was in my mid-twenties. What reason did I have then? Honestly, I have no clue. I look back on the two years of that time that I was married and regret that I subjected my husband to that, because he loves eggs and come on. I was being a big baby. Plus we have a dishwasher!!!
Anyway, the egg embargo is long gone and sometimes that number of eggs that we can burn through in a week is simply astonishing to me. Of course, there’s breakfast on Saturday mornings, always fried eggs. Many nights a fried or poached egg tops a bowl of risotto or a slice of pizza. Boiled eggs go into chicken salad or on top of green salads; lazy weekday mornings when we don’t have to work sometimes warrant soft-scrambled eggs and buttery toast. And of course there’s baking and other eggy cooking endeavors. Yeah, we go through a few eggs these day-I have to get at least a dozen a week, and if I’m baking a lot sometimes two dozen are necessary.
Somehow, baked eggs (or shirred eggs, or oeufs en cocotte if you want to be fancy and French) totally slipped under my radar until probably a year or so ago. I have no idea how that happened, and if I’m being honest, I have no idea why these days I don’t eat them more than I do. Baked eggs are a great way to get a perfectly set white and a perfectly runny yolk (because if you don’t love a runny yolk I’m not sure we can be friends) but, as I learned from America’s Test Kitchen, they are also a fantastic way to get vegetables into your eggs. Making a “bed” out of some type of vegetable keeps the eggs from overcooking by protecting them from the heat at the bottom of the ramekin, so I decided to make baked eggs with mushrooms as the “bed”. And the rosemary-shallot mixture is borrowed from on of my new favorite blogs, Pinch of Yum. These baked eggs with mushrooms, shallots, and rosemary….these were a perfect post-church Sunday lunch, with toast. And bacon, duh.
Give my baked eggs with mushrooms, shallots, & rosemary a whirl the next time you need a great breakfast, brunch, or “brinner”!
Yield: 4 servings
10 minPrep Time:
30 minCook Time:
40 minTotal Time:
- 8oz mushrooms, coarsely chopped (I used creminis)
- 4 tablespoons unsalted butter
- 2 cloves garlic (minced or pressed)
- 2 shallot (finely chopped)
- 2 tablespoons finely chopped rosemary
- 4 teaspoons heavy cream
- 8 Large eggs
- parmesan cheese (to taste)
- salt & pepper (to taste)
- Preheat the oven to 500 degrees. Melt 2 tablespoons of the butter in a large saucepan. Cook the chopped mushrooms until golden. Add the garlic and cook for thirty seconds. Add salt and pepper to taste. Remove from heat and divide between 4 ramekins. Set the ramekins on a small baking sheet or in a baking pan. Bake for 7 minutes, rotating halfway through.
- While the mushrooms are baking, sauté the shallot in the remaining 2 tablespoons of butter over medium heat until soft. Add the rosemary and cook for another thirty seconds.
- Using a spoon, gently make a small "bowl" in each "bed" of mushrooms. Place a teaspoon of cream into each "bowl". Crack two eggs into each ramekin. Salt and pepper to taste then divide the shallot and rosemary mixture among the tops of the 4 bowls.
- Bake the eggs for 7 minutes. Remove from the oven and turn the broiler on. Grate desired amount of cheese on top of each ramekin and broil for about a minute. Allow to sit for 3-5 minutes before serving. Serve with toast.
This recipe serves 4; however, I actually made it for 2-just halve the ingredients!