Mushroom-Topped Baked Eggs
Ingredients
- 4 large eggs
- 8 ounces mushrooms trimmed and peeled
- 2 tablespoons butter
- Salt and pepper to taste
- ¼ cup bread crumbs
- Additional butter for dotting
Instructions
- Preheat your oven to 375°F (190°C).
- Grease a shallow baking dish with butter.
- In a saucepan, melt the butter over medium heat.
- Add the mushrooms to the saucepan and cook until tender, seasoning with salt and pepper to taste.
- Transfer the cooked mushrooms to the prepared baking dish, spreading them evenly.
- Pour any remaining butter from the saucepan over the mushrooms.
- Carefully crack the eggs over the mushrooms, ensuring they are evenly distributed.
- Sprinkle the bread crumbs over the eggs and mushrooms.
- Dot the top with additional butter for added richness.
- Bake in the preheated oven for 4-5 minutes, or until the egg whites are set but the yolks are still slightly runny.
- Remove from the oven and let it cool for a minute before serving.
- Serve your delightful Mushroom-Topped Baked Eggs hot, straight from the oven.
Notes / Tips / Wine Advice:
Wine Pairing Advice:
For this earthy and savory dish, a light-bodied red wine such as a Pinot Noir or a Beaujolais would pair nicely. Their fruity notes and subtle acidity will complement the mushrooms and eggs without overpowering their flavors.
Nutritional Information
Calories: 220 kcal | Carbohydrates: 6 g | Protein: 10 g | Fat: 17 g | Fiber: 2 g | Sugar: 2 g