No need to boil, poach or scramble just bake eggs in the oven on a tasty
mushroom sauté. If you don’t have ramekins try using gratin dishes, oven–proof
soup, dessert or cereal dishes, coffee mugs or custard cups.
Baked Eggs with Mushrooms
Preparation Time: 5 minutes
Cooking Time: 20 minutes
Ingredients
- 1 tbsp vegetable oil
15 mL
- 8 oz sliced fresh Mushrooms 250 g
- 1/3
cup diced red pepper (optional) 75 mL
- 1 tbsp minced fresh parsley (optional) 15 mL
- 1/4 tsp each, salt and pepper 1 mL
- 1/2 tsp dried thyme, tarragon or basil (optional) 2 mL
- 4 large eggs 4
- 1/3 cup shredded cheddar cheese 75 mL
Instructions:
1) Preheat oven or toaster oven to 350 ºF (180ºC).
2) In a medium skillet heat oil over medium – high heat, sauté mushrooms 5-7 minutes or until lightly browned and moisture is released.
3) Add red pepper, parsley, salt, pepper and herb if using; sauté 1 minute.
4) Spoon evenly into 4 lightly greased (6 oz/ 90 mL) ramekins. Crack one egg into each ramekin and sprinkle cheese evenly on top. Bake in oven for 10-12 minutes (baked eggs are done when whites are set and puffy but yolks are just starting to set).
5) Serve with toast to dip in the soft yolk.
Makes 4 servings
Tip: If using wide gratin dishes in
place of ramekins make a well in the middle of the mushrooms and crack eggs
into the well; increase cheese to ½ cup (125 mL). For brunch bake herbed
tomato halves in the oven with the eggs.
Variations:
1. Substitute Swiss or havarti with jalapeno cheese for Cheddar.
2. Substitute diced cooked ham for red pepper.
3. Substitute ½ cup (125 mL) salsa or chili sauce for the red pepper,
salt pepper and
herbs.
4. French Style: For a softer texture eggs may be baked in a water
bath. Place the filled ramekins in a roasting pan or baking pan (large
enough so they are not touching each other). Place the pan on the oven
shelf and pour in enough boiling water into the pan to reach ½ -2/3 up the side
of the ramekin. Bake as directed 12- 15 minutes.
Nutritional Information:
Per Serving
Calories:152
Sodium: 263 mg
Protein: 9.4 g
Fat: 11.7 g
Carbohydrates: 2.6 g
Dietary Fibre: 0.9 g
This recipe is an excellent source of protein. For more delicious
recipe ideas, visit Mushrooms Canada
at www.mushrooms.ca.
