Baked Eggs with Mushrooms

These individual portions of creamy baked eggs with succulent brown mushrooms make an effortless brunch; and are a great alternative to the usual boiled or scrambled approach.

RECIPE INFO

Serves 4

Preparation Time
min

Cook time
min

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INGREDIENTS

  • Butter, for greasing
  • 4 free range eggs
  • 2 large brown mushrooms, sliced
  • 4 Tbsp. cream
  • Salt and freshly ground black pepper, to season
  • 4 slices olive ciabatta

METHOD

Preheat oven to 180°C.

Grease the Le Creuset Large Ramekins lightly with butter.

Crack an egg into each one and add a few slices of the brown mushrooms. Add a tablespoon of cream and sprinkle over some salt and freshly ground black pepper.

Place the ramekins in a rectangular dish and fill with boiling water until it comes halfway up the sides of the ramekins.

Bake for about 15 minutes or until the whites are set.

Remove the ramekins with a cloth and serve with olive ciabatta.

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