Eggs Baked in Mushrooms

Submitted by ratherbeswimmin

"Marie Simmons"

 

• Ready In: 53mins
• Ingredients: 12
• Serves: 4

ingredients

• 1 lb mixed fresh mushrooms
• 3 tablespoons extra virgin olive oil
• 1⁄2 cup chopped onion
• 2 garlic cloves, minced
• 1 cup diced seeded ripe tomatoes, with their juices
• 2 tablespoons finely chopped fresh flat-leaf parsley
• 2 tablespoons chopped fresh basil
• kosher salt
• freshly ground black pepper
• 4 large eggs
• 1⁄4 cup grated asiago cheese
• toasted bread

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.