Baked Eggs with Mushrooms
Have you ever been so happy to welcome in February? After a January that felt like it lasted about ten years and seemed hell-bent of freezing us to death, this first school day of the new month felt positively balmy at ten below! Buh-bye, January, we’re so over you. February? You, we like. In fact, we love you. In the run up to Valentine’s day we’re going to be making lots of treats (Wait until you see what we’re making on CityLine on February 12th! Tune in, okay?) but we’re also going to be loving up our favourite ingredients. And for me that means eggs. I could eat them every day and at every meal. I really love a recipe that can be served at any meal.
I got the idea for this baked egg and mushroom dish from Faith Gorsky’s lovely An Edible Mosaic. I’ve changed a few things and obviously you can, too. Spinach or kale would be great under eggs or any other vegetable that would soften up nicely. It comes together in about 20 minutes and makes the coziest, yummiest meal ever. It would be a great weekend breakfast or a light dinner when you just can’t face a big meal prep. Now normally I would tell you how my kids reacted to a new recipe. But this time, I confess, I made it for the first time when I was in the studio with Maya. What I can report that is that when Laura arrived on set, she took one look at this and yelled, “Eggs!” And then the two of us polished it off in about five seconds. But I’m confident my kids will also love this when I make it for them, which will be soon. I just made two eggs but it’s easy peasy to double up and use a larger pan. Let me know if you try these!
photo by Maya Visnyei
Ingredients
- (serves 2)
- 2 Tbsps butter
- 2 cups sliced mushrooms
- 1 clove garlic, minced
- 3/4 tsp fresh thyme (maybe 1/2 tsp if you're using dried)
- 1/2 cup Fontina cheese, grated
- 2 eggs
- salt and pepper to taste
Method
Preheat the oven to 400 degrees.
In a small, oven-safe pan, melt your butter over medium heat.
Add the garlic, mushrooms and thyme.
Allow the mushrooms to soften for about 3 minutes.
Sprinkle the grated cheese evenly across the mushrooms.
Place pan into a hot oven.
Bake for 10-15 minutes, depending on how running you like your yolks
Bring it straight to the table (don't forget your trivet) and serve with warm, buttered toast.
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We're Ceri and Laura, a couple of magazine-editors-turned-food-bloggers. Also, we're mothers obsessed with delicious, healthy, family food. We're constantly thinking of ways to make your time (and our own!) in the kitchen easier and more productive, but still nostalgic for the days when dinner was cereal eaten over the kitchen sink.
2 Comments
Jill
December 13, 15:56Loved the baked eggs with mushroom recipe but my kids aren’t fans of mushrooms, what are some options?
Laura
January 15, 10:53Hi, I hear you. My daughter loves mushrooms if they’re pureed into a soup but is hot and cold with them straight forward. Do your kids like red peppers? They’d be great in this dish. Hope you find success with this dish and your kids! Best, Laura