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Baked Eggs with Sautéed Mushrooms

Savory baked eggs nestled in rich sautéed mushrooms with herbs and cheese, perfect for brunch or a light meal.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American, European
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Mushroom Base
  • 2 cups mushrooms sliced
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1 shallot chopped
  • 2 cloves garlic minced
  • 0.5 tsp salt
  • 0.25 tsp black pepper
Egg Layer
  • 4 eggs large
  • 0.25 cup heavy cream
  • 0.25 cup Parmesan cheese grated

Equipment

  • Skillet
  • Baking dish
  • Oven

Method
 

  1. Preheat oven to 375°F (190°C).
  2. Sauté shallots in olive oil and butter until soft.
  3. Add mushrooms and cook until golden.
  4. Stir in garlic, salt, and pepper.
  5. Transfer mushrooms to a baking dish.
  6. Create wells and crack eggs into them.
  7. Drizzle cream and sprinkle cheese over top.
  8. Bake until whites are set and yolks are soft.

Notes

For firmer yolks, bake an additional 2–3 minutes. Serve immediately.