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.
Recipe and photo by Alanna from One Tough Cookie.
Prep Time: 5 mins. | Cook Time: 25 mins.
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
Fresh cracked black pepperFor serving:
Wedges of lemon
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.