Baked Eggs with Mushrooms and Parmesan

by Pam on March 7, 2013

I saw this recipe at Kalyn’s Kitchen^[1] recently and couldn’t stop thinking about it so I finally made it for lunch yesterday. I added garlic to my sautéed mushrooms but other than that kept it the same. The garlicky mushrooms tasted so good with the eggs and the salty Parmesan cheese. This lunch was really delicious and I will be making this dish for again for breakfast this weekend because I know my husband will love it too. Thanks for the great recipe Kalyn!

Preheat the oven to 400 degrees. Coat a small individual baking dish with cooking spray.

Heat the olive oil in a skillet over medium high heat. Add the mushrooms and let them sit for 3 minutes before tossing them. Cook for another 2 minutes, or until golden brown. Add the minced garlic and season them with sea salt and freshly cracked pepper, to taste then cook for 1 minute, stirring constantly. Remove from heat and place the mushrooms into the baking dish.

Crack the eggs on top of the mushrooms, season with sea salt and freshly cracked pepper, to taste then sprinkle with the Parmesan cheese.

Place into the oven and bake for about 10-13 minutes or until the egg whites are set and firm but the yolks are still soft. Remove from the oven and sprinkle with freshly chopped parsley. Serve immediately. Enjoy.

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Baked Eggs with Mushrooms and Parmesan

Yield: 1

Prep Time: 5 min.

Cook Time: 15-20 min.

Ingredients:

1 tsp olive oil
5 oz button mushrooms, thickly sliced
1 clove of garlic, minced
Sea salt and freshly cracked pepper, to taste
2 eggs
2 tsp Parmesan cheese, shredded
Fresh parsley, chopped

Directions:

Preheat the oven to 400 degrees. Coat a small individual baking dish with cooking spray.

Heat the olive oil in a skillet over medium high heat. Add the mushrooms and let them sit for 3 minutes before tossing them. Cook for another 2 minutes, or until golden brown. Add the minced garlic and season them with sea salt and freshly cracked pepper, to taste then cook for 1 minute, stirring constantly. Remove from heat and place the mushrooms into the baking dish.

Crack the eggs on top of the mushrooms, season with sea salt and freshly cracked pepper, to taste then sprinkle with the Parmesan cheese.

Place into the oven and bake for about 10-13 minutes or until the egg whites are set and firm but the yolks are still soft. Remove from the oven and sprinkle with freshly chopped parsley. Serve immediately. Enjoy.

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Kalyn’s Kitchen

References

1. ^{^} Kalyn’s Kitchen (www.kalynskitchen.com)
2. ^{^} Print Recipe (www.gordon-ramsay-recipe.com)
3. ^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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