Baked Eggs with Mushrooms and Parmesan
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Category
Breakfast
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Cusine
American
What do you need?
How to make?
Ingredients
1 lb. brown Cremini mushrooms, washed and thickly sliced
1 T olive oil
salt and fresh ground black pepper to taste
4 eggs
1 T freshly grated Parmesan
1 T tsp finely chopped parsley for garnish
Directions
Preheat oven or toaster oven to 400F/200C. Spray 2 individual baking dishes or a flat casserole dish with non-stick spray. Wash mushrooms and spin dry or dry with paper towels. Slice mushrooms into slices about 1/2 inch thick. Heat oil in a large frying pan over high heat and saute mushrooms until they have released all their liquid and the liquid has evaporated, about 6-8 minutes. Season mushrooms with a little salt and fresh ground black pepper and quickly transfer to baking dishes. Break two eggs over the mushrooms in each individual dish If you’re not that experienced at breaking eggs, you can break each one into a small bowl and then gently pour it over the mushrooms. Season eggs with a little salt and fresh ground black pepper to taste and sprinkle a little Parmesan over them. Bake eggs until they are done to your liking, about 10 minutes for firm whites and partly-soft yolks. If you want toast, make it while the eggs are baking. Serve hot, with toast if desired.