Mushrooms Go PINK Recipe: Baked Eggs with Mushrooms by Isabelle of Crumb: A Food Blog

With Mushrooms Go PINK coming to an end, we’re down to our final PINK Blogger Recipe. Last, but certainly not least, Isabelle of Crumb: A Food Blog is here sharing a simply delicious breakfast recipe.


Baked Eggs with Mushrooms
by Isabelle of Crumb: A Food Blog

Serves 4
Prep Time: 10 mins
Cook Time: 10 mins

1 1/2 lbs mixed mushrooms, thinly sliced (ie. crimini, shiitake, oyster, etc)
2 tbsp butter
2 tbsp dry sherry or white wine
1/2 tsp dried thyme
Salt and pepper to taste
4 eggs
1/4 cup heavy cream
1/4 cup grated Parmesan cheese
Finely chopped parsley, for garnish

Preheat oven to 400F. Lightly butter four large oven-safe ramekins, and arrange on a baking sheet.

In a large sauté pan set over medium-high heat, sauté the mushrooms in butter until soft and lightly browned, about 5 minutes.

Add the sherry and thyme, and continue cooking for 2-3 minutes or until most of the sherry has evaporated. Remove from heat and season to taste with salt and pepper.

Spoon the sautéed mushrooms into the prepared ramekins, dividing evenly, then gently crack an egg into each one.  Top with 1 tbsp cream and 1 tbsp grated Parmesan.

Bake in preheated oven until the egg whites are set and the yolks are done to your liking, about 10-15 minutes. Serve immediately with a sprinkling of chopped parsley and thick slices of toast for dunking.



Isabelle Boucher is the cook, photographer, writer and chief bottle washer over at Crumb: A Food Blog. She believes in cooking from scratch with fresh seasonal ingredients, in baking with shameless quantities of butter, and in bribing someone else do the dishes afterwards. When she’s not busy cooking, eating or taking pictures of her food, you’ll usually find her reading a book with a cat on her lap or catching up on the latest episode of Glee.

Follow Isabelle’s mouthwatering posts over at Crumb: A Food Blog.

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