Eggs Baked in Mushrooms

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READY IN: 53mins
Recipe by ratherbeswimmin

Marie Simmons

Ingredients Nutrition

Directions

  1. Preheat oven to 400°; generously butter four 8-ounce ramekins or small gratin dishes (about 1 inch deep and 5 inches in diameter); set the dishes on a baking sheet.
  2. Wipe the mushrooms clean with a damp paper towel; remove and discard the stems of shiitake mushrooms, if using.
  3. Chop the mushrooms into 1/4-inch pieces; you should have about 7 cups.
  4. Heat the oil in a large skillet over medium heat; add in the mushrooms and onion; saute until mushrooms are tender and lightly browned, about 5-8 minutes.
  5. Stir in the garlic; cook/stir for 2 minutes.
  6. Add in the tomatoes and their juices, parsley, and basil; cook/stir until the tomatoes are soft and the mixture is evenly moistened, about 2 minutes.
  7. Add salt to taste and a grinding of pepper.
  8. Transfer the mushroom mixture to the prepared dishes.
  9. With the back of a spoon, make an indentation in the center of the mushroom mixture in each dish; break the eggs one at a time into a cup and slip an egg into each dish; sprinkle with the cheese.
  10. Bake until the whites are set, about 8 minutes; serve at once with the toast.

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