Guest Post: Baked Eggs with Mushrooms
We have a guest in our kitchen today!! Mardi from eat. live. travel. write. is here today and has made us one delicious meal! Her dish is a perfect breakfast or brunch idea! Your morning meals don’t have to be boring, instead you can make this awesome recipe and start your day off right!
I’m thrilled to be back in the Mushrooms Canada kitchen today, visiting from eat. live. travel. write. Today I’m sharing a recipe for a quick and easy breakfast or brunch dish that even the kids can help make! Oeufs en Cocotte is how you say “Baked Eggs” in French and while is might sound complicated, it couldn’t be easier! One of my favourite sauces is a creamy mushroom sauce and since baked eggs are better with cream, I figured why not combine the two? The result is a super easy dish that tastes great and can be prepared as your morning coffee brews.
Baked eggs with mushrooms (Oeufs en cocotte aux champignons)
- 1 tablespoon unsalted butter, for greasing ramekins
- 4 oz (227 g) crimini mushrooms, finely chopped
- ½ teaspoon dried Herbes de Provence or dried thyme
- Flaky sea salt, for seasoning
- Freshly ground black pepper, for seasoning
- 2 tablespoons heavy (35%) cream
- 2 large eggs
- 2 tablespoons freshly grated cheese of your choosing
- Finely chopped chives, for garnish
- Preheat the oven to 425˚F (220˚C).
- Generously grease two 1/2-cup (125 mL) ramekins, place on a baking tray and set aside.
- In a small skillet heat the oil and butter over medium heat.
- Add the mushrooms and cook until they are browned and have released most of their juices.
- Stir in the herbs, salt and pepper and set mixture aside until slightly cooled.
- Divide mushroom mixture between the ramekins, saving about 1 tablespoon for garnish.
- Pour 1 tablespoon cream in each ramekin on top of the mushrooms.
- Sprinkle the cheese on top of the cream and mushrooms.
- Crack the egg on top of the cheese, being careful not to break the yolk.
- Bake for 15 – 18 minutes, or until the egg white is cooked. The yolk may still be a little runny.
- Sprinkle the remainder of the mushroom mixture over the top of the ramekin and garnish with chopped chives.
Mardi Michels is a full-time elementary school French teacher, cookery teacher, food and travel writer, recipe developer and the author of eatlivetravelwrite.com. A full-time Francophile, she and her husband operate a vacation rental home in Southwest France (neracvacationrental.com). Her first cookbook, “In the French kitchen with kids” (Appetite by Random House,) was released on July 31, 2018.