Guest Post: One-Pan Baked Eggs with Mushrooms and Potatoes by One Tough Cookie

We have a guest in the kitchen! We are please to welcome Alanna of One Tough Cookie. She has been so kind as to share with us a brunch recipe that is certain to leave you with a full and happy tummy!


Hello, everyone! My name is Alanna and I’m the creator of the food blog One Tough Cookie. I’m based out of Toronto and worked for many years as a food stylist, food photographer, and recipe developer, although I just made a bit of a career switch and started working as a food editor. I love my new job, but I miss styling and shooting, so it was wonderful to have this opportunity with Mushrooms Canada and to bust out all my equipment!


We didn’t eat a lot of mushrooms in my household when I was growing up, so I didn’t really get into them until I started cooking for myself in university. Thankfully, with the internet at my fingertips, I learned how to cook them without crowding them, leading to a rich, caramelized ‘meatiness’ that I loved, and often used to supplement my meager meat budget! My absolute favourite variety is the oyster mushroom—I love everything about them, from their gorgeous shapes to their delicate, almost floral flavour. But they’re a bit pricier than other varieties, so I like to incorporate them in with other mushroom varieties, such as white button, where the two can play off one another in terms of flavour and texture. You’ll notice that I did some blending in this very recipe, for those of you who are curious to try it out!


Brunch doesn’t get much easier than this one-pan, hands-off recipe for baked eggs. I love how the potatoes and onions get roasted and crispy alongside the caramelizing mushrooms, providing the perfect foil for the eggs. Thyme and fresh lemon squeezed on right at the end add a bit of brightness, for a meal that ends up striking just the right balance of being filling without leaving you feeling over-stuffed.

It’s terrifically versatile, too. If you’ve got meat lovers in the family, throw some sliced sausage in at the beginning; if you’re vegetarian, add some cooked beans or lentils at the end. If you want to amp up the richness a little, add your favourite cheese! Gruyère, feta, goat, aged cheddar, or fresh mozzarella cheese would all work wonderfully here. You can switch up the herbs to suit your liking as well, or try it with chimichurri. It makes a great starting point for any variation you like!

One-Pan Baked Eggs with Mushrooms and Potatoes


1 Tablespoon clarified butter or your preferred oil

1 large baking potato, cut into 1/2-inch cubes

1/2 small red onion, coarsely chopped

1 Tablespoon chopped fresh thyme

1/4 teaspoon salt

1 cup quartered, stemmed white mushrooms

2 cups coarsely torn oyster mushrooms

2 eggs

Fresh cracked black pepper

For serving:

Wedges of lemon

Green salad


1. Heat oven to 400°F. In a large oven-safe skillet, melt clarified butter. Add potato, onion, thyme, and salt. Bake for 10 minutes.

2. Carefully remove hot skillet from oven and stir in mushrooms. Return to oven and bake for an additional 10 minutes.

3. Carefully remove skillet from oven. Toss the roasted vegetables. Using a spoon, create two indents in the roasted vegetables. Crack an egg into each indent and return skillet to oven for 4-6 minutes, until egg whites have cooked but yolks are still soft (or longer, of course, if you aren’t a fan of runny eggs, about 10 minutes total).

4. Remove from oven, and season with cracked black pepper (and additional salt) if desired. Serve with a green salad, and some slices of lemon for a little acidity on the potatoes.



Weekend or weekday, brunch is a meal that should always lead to delight, and this recipe is no exception!

For more of Alanna’s exceptional recipes, head over to One Tough Cookie, or find her on Facebook, Twitter & Instagram.








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