Baked Eggs over Mushrooms

I’m not sure if mushrooms have a season, but if they do it must be now. I got a whole kilo of mushrooms for around $3 the other day! I brought them home, peeled off the skins (sometimes this seems easier than rubbing all the dirt off) and chopped them and then they sat in the fridge. I wasn’t sure what they would become until I stumbled upon this recipe.

So I made it for breakfast, what a fun way to start the day!

The original recipe is very straightforward. I think you could do a few things to kick it up based on your tastes. Next time I think I will add a splash of balsamic vinegar, or you could add some crushed garlic in the beginning.

She also put the mushrooms in individual baking dishes and put two eggs in each. I didn’t have individual dishes, so I did it all in my cast iron skillet. It was also fun to share the dish =)

The recipe is even easier than it looks, so if you are a mushroom lover like we are, give it a try!

Baked Eggs Over Mushrooms
adapted from Kalyn’s Kitchen

1 Tb butter
1 lb mushrooms
4 eggs
2 Tb grated parmesan cheese (omit for paleo)

salt and pepper to taste
crushed garlic (optional)
splash of balsamic vinegar (optional)
toast (optional)

How To:

Preheat oven to 400’F

1. Get your mushrooms ready by wiping off the caps, peeling off the skin or washing them. Then chop into thick slices.

2. Heat butter in a cast iron skillet or other oven proof pan. Add garlic first (if using) and saute until fragrant. Add mushrooms and saute about 10 minutes until the mushrooms release their liquid and it cooks off. Add a splash of balsamic vinegar (if using) and allow to cook off. Season with salt and pepper.

3. Break eggs over mushrooms and sprinkle with parmesan cheese and a little more salt and pepper.

4. Put pan in oven and bake until eggs are done the way you like them. 15 minutes will cook the yolks through, pull them out sooner if you like them to be runny.

Serve immediately, with toast if desired.


Enjoy! (we did =)



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