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Everyone likes the concept of taking a seat to a tasty home-cooked dish, yet with today’s busy routines, it can be more difficult than ever before to find the moment to put one together. Fortunately, assistance is available, the Baked Eggs with Mushrooms and Cheese recipe and guidance in this article will certainly help you assembled healthier meals for your family members in a surprisingly, short time. To make Baked Eggs with Mushrooms and Cheese you need 9 ingredients and 3 steps. Here is how you do it.
To get started with this particular recipe, we must first prepare a few components. To cook Baked Eggs with Mushrooms and Cheese you need 9 ingredients and 3 steps. Here is how you do it.
Ingredients of Baked Eggs with Mushrooms and Cheese:
- Take 1 Tbsp unsalted butter
- Use 8-10 oz baby bell mushrooms, washed and sliced
- You need 1 garlic clove, minced
- Take 1/2 tsp fresh Thyme leaves
- Get to taste Salt and pepper,
- Provide 4 extra large or jumbo eggs
- Prepare 1/4 cup shredded cheese (sharp cheddar or Gruyere)
- Take 1-2 Tbsp Parmesan cheese, grated
- Prepare 1-2 Tbsp heavy cream or whole milk
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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.
If refrigerating overnight, make sure to pull the strata. The egg bakes become domed and lightly browned on top — they're a real stunner when they come out of the oven. I've used roasted red peppers and feta cheese instead of the mushrooms and mozzarella, and I love doing a simple version with leftover roasted vegetables and Parmesan cheese. Crack the eggs on top of the mushrooms, season with sea salt and freshly cracked pepper, to taste then sprinkle with the Parmesan cheese. If I didn't use the sauce in the mushroom, I would probably have something on the side; and.
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