Delicious Baked Eggs with Mushrooms (Shirred Eggs)
Baked Eggs with Mushrooms (Shirred Eggs)
Introduction
Baked Eggs with Mushrooms, also known as Shirred Eggs, is a delightful dish that brings together the earthy flavors of mushrooms and the rich creaminess of eggs. Perfect for breakfast, brunch, or even a light dinner, this dish is nourishing, simple to prepare, and full of flavor. If you’re looking for a way to elevate your egg dish repertoire, this recipe is just what you need.
Why Make This Recipe
Making Baked Eggs with Mushrooms is not just easy but also rewarding. This recipe requires minimal ingredients, most of which you probably already have in your kitchen. It’s a fantastic way to enjoy a comforting meal that feels special yet can be ready in a short amount of time. Plus, the combination of mushrooms, spinach, cream, and parmesan creates a wonderful blend of tastes that will please anyone at the table.
How to Make Baked Eggs with Mushrooms
Making Baked Eggs with Mushrooms is straightforward. Follow these steps for a delicious outcome.
Ingredients:
- 30g / 2 tbsp unsalted butter
- 200g / 7oz mushrooms (sliced thinly)
- 2 cloves garlic (finely minced)
- 2 tsp fresh thyme leaves
- 1/4 tsp cooking / kosher salt
- 1/8 tsp black pepper
- 4 cups baby spinach
- 4 large eggs (fridge cold)
- Pinch salt and pepper
- 1/4 cup thickened cream (heavy cream)
- 4 tbsp parmesan (freshly grated)
- 1/8 tsp smoked paprika (optional)
- 2 tsp chives (finely chopped, optional)
Directions:
- Preheat your oven to 200°C / 390°F (180°C for fan ovens). Lightly oil or butter four ramekins (300ml / 10oz).
- Cook the mushrooms in a large skillet over medium-high heat. Melt the butter and add the mushrooms. Cook until they begin to turn golden, about 3 minutes. Add the garlic, thyme, salt, and pepper. Cook for another minute until everything is golden.
- Add the spinach and stir for about 30 seconds until the spinach wilts.
- Divide the mushroom mixture evenly among the ramekins. Make a small dent in the middle of each where you will crack the eggs. Set one egg in each ramekin. Sprinkle with a pinch of salt and pepper, drizzle with cream, and top with parmesan.
- Bake in the oven for 12 – 15 minutes until the egg whites are just set and the yolks reach your desired doneness. Keep an eye on them starting at the 12-minute mark.
- Once done, add a sprinkle of smoked paprika and chives if you like. Serve hot with warm bread for dunking!
How to Serve Baked Eggs with Mushrooms
Serve Baked Eggs with Mushrooms directly from the oven in their ramekins. This dish pairs wonderfully with crusty bread, great for scooping up the rich egg and mushroom mixture. Feel free to complement it with a light salad or sautéed vegetables for a more rounded meal.
How to Store Baked Eggs with Mushrooms
If you have leftovers, store them in an airtight container in the refrigerator. It’s best to consume them within 1-2 days for optimal freshness. When reheating, use an oven or microwave, but note that the texture may change slightly.
Tips to Make Baked Eggs with Mushrooms
- Use fresh ingredients for the best flavor.
- Adjust cooking time according to how you prefer your yolks—less time for runny yolks, and a bit longer for firmer yolks.
- Feel free to experiment with different herbs or add other vegetables like bell peppers or onions to the mushroom mix.
Variation
For a twist, consider using different types of cheese, like feta or goat cheese, instead of parmesan. You can also add some crumbled bacon or sausage for a heartier dish.
FAQs
Can I make this recipe ahead of time?
While it’s best enjoyed fresh, you can prepare the mushroom and spinach mixture ahead of time. Store it in the fridge and assemble and bake just before serving.
What can I substitute for heavy cream?
You can use half-and-half or milk, but keep in mind that the texture and richness will change.
Can I use different vegetables?
Absolutely! Feel free to swap in your favorite vegetables, such as bell peppers, zucchini, or even kale for added flavors and nutrients.
Enjoy this comforting and creamy dish that perfectly pairs the heartiness of eggs with the delicate flavors of mushrooms!
Baked Eggs with Mushrooms
Ingredients
For the mushroom mixture
- 30 g unsalted butter
- 200 g mushrooms (sliced thinly)
- 2 cloves garlic (finely minced)
- 2 tsp fresh thyme leaves
- 1/4 tsp cooking / kosher salt
- 1/8 tsp black pepper
- 4 cups baby spinach
For the eggs and toppings
- 4 large eggs (fridge cold)
- 1/4 cup thickened cream (heavy cream)
- 4 tbsp parmesan (freshly grated)
- 1/8 tsp smoked paprika (optional)
- 2 tsp chives (finely chopped, optional)
- Pinch salt and pepper
Instructions
Preparation
- Preheat your oven to 200°C / 390°F (180°C for fan ovens). Lightly oil or butter four ramekins (300ml / 10oz).
- Cook the mushrooms in a large skillet over medium-high heat. Melt the butter and add the mushrooms. Cook until they begin to turn golden, about 3 minutes.
- Add the garlic, thyme, salt, and pepper. Cook for another minute until everything is golden.
- Add the spinach and stir for about 30 seconds until the spinach wilts.
- Divide the mushroom mixture evenly among the ramekins. Make a small dent in the middle of each where you will crack the eggs.
- Set one egg in each ramekin. Sprinkle with a pinch of salt and pepper, drizzle with cream, and top with parmesan.
Baking
- Bake in the oven for 12 - 15 minutes until the egg whites are just set and the yolks reach your desired doneness. Keep an eye on them starting at the 12-minute mark.
- Once done, add a sprinkle of smoked paprika and chives if you like. Serve hot with warm bread for dunking!
