Baked Eggs with Mushrooms
A delightful dish that combines earthy mushrooms and rich eggs, perfect for breakfast, brunch, or light dinner.
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!
Notes
Store leftovers in an airtight container in the refrigerator. Best consumed within 1-2 days. When reheating, use an oven or microwave, but texture may change slightly.