Print

Baked Eggs with Sautéed Mushrooms Recipe

Baked Eggs with Sautéed Mushrooms Recipe
Print Recipe

★★★★★

4.8 from 17 reviews

Enjoy this comforting and elegant Baked Eggs with Sautéed Mushrooms recipe, featuring perfectly cooked eggs nestled in a rich bed of caramelized cremini mushrooms, garlic, shallots, and fresh herbs. Enhanced with optional creamy and cheesy elements, this dish makes a sophisticated yet simple breakfast or brunch option that’s both satisfying and flavorful.

Ingredients

Scale

Eggs

  • 4 large, fresh eggs (preferably free-range or organic)

Mushrooms and Aromatics

  • 8 ounces (about 225g) Cremini mushrooms, sliced
  • 2 cloves garlic, minced (about 1 teaspoon)
  • 1 medium shallot, finely chopped (about 1/4 cup) or 1/4 cup finely chopped yellow onion

Fat for Sautéing

  • 2 tablespoons unsalted butter or extra virgin olive oil (or a mix of 1 tbsp each)

Fresh Herbs

  • 1 teaspoon fresh thyme leaves, stripped from stems (plus extra for garnish)
  • 2 tablespoons fresh flat-leaf parsley, chopped (divided: half for mushrooms, half for garnish)

Optional Creaminess and Cheese

  • 4 tablespoons heavy cream or half-and-half (1 tbsp per ramekin) – for dairy-free, substitute with coconut cream or cashew cream
  • 1/4 cup grated Gruyère, Parmesan, or crumbled goat cheese (about 1 tbsp per ramekin)

Seasoning

  • 1/2 teaspoon sea salt or kosher salt (divided), plus more to taste
  • 1/4 teaspoon freshly ground black pepper (divided), plus more to taste

For Serving (Optional)

  • Crusty bread, toast points, or baguette slices

Instructions

  1. Preheat and Prepare: Preheat your oven to 375°F (190°C). Lightly grease four 6-to-8-ounce ramekins or individual oven-safe dishes with butter or cooking spray. Place the ramekins on a sturdy baking sheet to make transfer easier. This ensures even cooking of the eggs right from the start and prevents sticking for easy cleanup.
  2. Sauté the Aromatics: Heat a medium skillet over medium heat. Add butter and/or olive oil. Once melted or shimmering, add the chopped shallots or onions. Sauté for 2-3 minutes until softened and translucent. Use medium heat to avoid burning and preserve flavor.
  3. Cook the Mushrooms: Add minced garlic and cook for 30-60 seconds until fragrant, stirring constantly to prevent burning. Add sliced mushrooms, ensuring you don’t overcrowd the pan to promote browning instead of steaming. Sauté undisturbed initially to release moisture and develop color.
  4. Brown and Season Mushrooms: Increase heat to medium-high if needed and cook mushrooms, stirring occasionally, for 5-8 minutes until browned and most liquid evaporates. Stir in fresh thyme and half the parsley. Season with half the salt (1/4 tsp) and pepper (1/8 tsp). Taste and adjust seasoning, then remove from heat. Browning deepens the umami flavor critical to the dish.
  5. Assemble the Dishes: Divide the sautéed mushrooms evenly into the prepared ramekins, creating a base. Use the back of a spoon to create a shallow well in the center of each mushroom bed to cradle the egg yolk and keep it contained.
  6. Add Eggs and Optional Ingredients: Carefully crack one egg into each well. Pour 1 tablespoon of heavy cream around the egg whites if using, then sprinkle cheese over mushrooms and whites, avoiding covering the yolk too much. Season eggs lightly with remaining salt and pepper. For safer yolks, crack eggs into a small bowl first then transfer to ramekins.
  7. Bake Until Set: Place the baking sheet with ramekins into the preheated oven. Bake 12-18 minutes depending on your preferred yolk doneness: 12-15 minutes for runny yolks, 15-17 for soft-set, 18+ for firm yolks. Watch closely from 10-12 minutes to avoid overcooking, as residual heat will continue the cooking after removal.
  8. Garnish and Serve: Remove ramekins from oven with mitts and let rest 1-2 minutes. Garnish with remaining parsley and thyme leaves. Serve immediately, ideally with crusty bread or toast points for dipping.

Notes

  • For dairy-free cream option, substitute heavy cream with coconut cream or cashew cream.
  • If cremini mushrooms are unavailable, baby bella, button mushrooms, or shiitake mushrooms are excellent alternatives.
  • To avoid breaking yolks, crack eggs into a separate bowl before gently sliding them into the ramekins.
  • Use fresh herbs for best flavor; dried herbs will not provide the same brightness.
  • Cooking times may vary slightly depending on oven and ramekin size—start checking doneness early.
  • This dish pairs wonderfully with crusty bread or toasted baguette slices to scoop up the eggs and mushrooms.

Nutrition

Keywords: baked eggs, sautéed mushrooms, healthy breakfast, brunch recipe, easy egg recipe, cremini mushrooms, baked eggs with cheese

Find it online: https://www.sanacooks.com/baked-eggs-with-sauteed-mushrooms-recipe/