Baked Eggs with Mushrooms, Shallots & Rosemary
Print recipe| Serves | 4 |
| Prep time | 10 minutes |
| Cook time | 30 minutes |
| Total time | 40 minutes |
| Allergy | Egg, Milk |
| Dietary | Vegetarian |
| Meal type | Breakfast |
| Website | Adapted from Pinch of Yum and America's Test Kitchen |
Ingredients
- 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)
Note
This recipe serves 4; however, I actually made it for 2-just halve the ingredients!
Directions
| Step 1 | |
| 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. | |
| Step 2 | |
| 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. | |
| Step 3 | |
| 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. | |
| Step 4 | |
| 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. | |
