Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, baked eggs with mushrooms and cheese. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Looking For Egg Recipes For Brunch? See Our Official Site For Delectable Recipes Spoon the potato mixture into a baking dish and sprinkle with the cheese and the remaining thyme. Pour the mushrooms into an individual-sized oven-safe gratin dish and sprinkle the cheese on top. Sprinkle the parsley on top, and serve immediately.
Baked Eggs with Mushrooms and Cheese is one of the most well liked of current trending foods on earth. It is appreciated by millions daily. It is simple, it’s fast, it tastes yummy. Baked Eggs with Mushrooms and Cheese is something that I have loved my entire life. They’re nice and they look fantastic.
To get started with this recipe, we must prepare a few components. You can have baked eggs with mushrooms and cheese using 9 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Baked Eggs with Mushrooms and Cheese:
- Take 1 Tbsp unsalted butter
- Make ready 8-10 oz baby bell mushrooms, washed and sliced
- Make ready 1 garlic clove, minced
- Make ready 1/2 tsp fresh Thyme leaves
- Make ready to taste Salt and pepper,
- Take 4 extra large or jumbo eggs
- Make ready 1/4 cup shredded cheese (sharp cheddar or Gruyere)
- Make ready 1-2 Tbsp Parmesan cheese, grated
- Make ready 1-2 Tbsp heavy cream or whole milk
Scrape the mushrooms into the baking dish. Crack the eggs over the mushrooms and sprinkle them with salt and pepper. Sprinkle the cheese over the eggs, then drizzle the cream over the top. In a large skillet, heat butter over medium-high heat; saute mushrooms, red pepper and green onions until tender.
Instructions to make Baked Eggs with Mushrooms and Cheese:
- Preheat oven to 400F. Melt the butter in a medium oven proof pan over medium high heat. When the butter is foaming, add the mushrooms and sprinkle them with salt and pepper. Cook until tender, about 7 minutes, stirring occasionally. Stir in the garlic and the thyme in the last 2 minutes of cooking.
- Using the back of your spoon, make 4 wells in the mushrooms and crack an egg into each. Season with salt and pepper. Sprinkle with both cheeses and drizzle cream or milk on top. Transfer these pan to the oven and bake until the whites are set, but yolks are runny - about 6-8 minutes.
- Note, also works well with sauteed spinach in place of mushrooms.
Sprinkle the cheese over the eggs, then drizzle the cream over the top. In a large skillet, heat butter over medium-high heat; saute mushrooms, red pepper and green onions until tender. This had way too much Italian seasoning for us and I even cut it way back. Also I would cook the mushrooms and onions in a separate pan and then just fold them into the eggs with the cheese at the end. The mushrooms scrambled with the eggs gave the eggs a muddy color.
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