Savory Mushroom-Topped Baked Eggs
Equipment
- Stewpan or skillet
- Shallow baking dish
- knife
- Cutting board
Ingredients
- 8 ounces mushrooms trimmed and peeled
- 2 tablespoons butter
- Salt and pepper to taste
- 4 eggs
- Bread crumbs
- Butter for topping
Instructions
- Preheat the oven to 375°F (190°C).
- Slice the mushrooms and place them in a stewpan or skillet with 2 tablespoons of butter.
- Cook the mushrooms over medium heat until tender, then season with salt and pepper to taste.
- Transfer the cooked mushrooms to a shallow baking dish, pouring any remaining butter over them.
- Carefully crack the eggs over the mushrooms, ensuring they are evenly distributed.
- Sprinkle the eggs and mushrooms with bread crumbs, then add small bits of butter on top.
- Place the baking dish in the preheated oven and bake for 4-5 minutes or until the egg whites are set but the yolks are still slightly runny.
- Remove from the oven and serve immediately.
Notes / Tips / Wine Advice:
Wine advice:
Pair these indulgent baked eggs with mushrooms with a light and fruity white wine such as Pinot Grigio or Sauvignon Blanc. The wine’s acidity will complement the earthiness of the mushrooms and add brightness to the dish.Nutritional Information
Calories: 250 kcal | Carbohydrates: 9 g | Protein: 13 g | Fat: 18 g | Fiber: 2 g | Sugar: 3 g