Baked Eggs With Mushroom Sauce Recipes

SUNDAY SUNSHINE BAKED EGGS IN MUSHROOMS

Steps:

• Preheat oven to 180C/350F.
• Remove stalk from mushroom. Optional - scrape gills out with a teaspoon (the brown part). I usually only do this if the mushroom is on the small side and I need to make more room for the egg to fit.
• Divide the pasta sauce between the mushrooms and spread.
• Crack an egg into each mushroom.
• Pour cream over the eggs, drizzling to try to cover the whole surface.
• Place mushrooms in the oven for 10 minutes.
• Remove from oven and sprinkle over the cheese, then return to oven.
• Bake for a further 5 minutes or until the egg whites are just set and (hopefully) the yolks are still runny (see note 3 for cooking time guidance). Remember that the eggs will continue to cook after you take them out of the oven.
• Garnish with parsley, if using, then serve immediately.

BAKED EGG WITH CREAMY MUSHROOM SAUCE

Steps:

• Preheat the oven to 350°F/175°C.
• Heat the oil in a skillet over medium heat. Add the onion and mushrooms. Let them soften a bit, and season them with salt and pepper. Add the peas and give it a good stir. Pour the heavy cream and cook until you get a smooth creamy sauce.
• Butter the bottom and sides of 2 ramekins. Add dill. Crack the eggs into the ramekins.
• Bake the eggs for 10 minutes.
• In the meantime, slice in half the burger bun and toast it. Top each bun with one egg and serve them with the mushroom sauce.

BAKED EGGS IN MUSHROOM SAUCE

Steps:

• Preheat the oven to 350 degrees F. Lightly grease individual ramekins or a 1 quart casserole dish. Combine the bouillon cube and water and stir to dissolve the bouillon. Set aside. Slice the mushrooms. Heat the butter in a skillet over medium heat. When melted, add the mushrooms and cook, stirring frequently, for 10 minutes. Sprinkle the flour over the mushrooms and stir to combine. While stirring, slowly add the milk and stir until incorporated. Add the dissolved bouillon cube, onion, salt, and pepper. Cook, stirring frequently, until the sauce thickens. Divide the sauce between the ramekins (or pour into the casserole dish). Gently break an egg into each ramekin or position them evenly in the casserole dish. Place in the oven and bake at 350 degrees F until the eggs are cooked to desired doneness, about 20 minutes for a semi-firm yolk. Serve hot.

MUSHROOM-SPINACH BAKED EGGS

Steps:

• Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook, stirring occasionally, until golden, about 8 minutes. Add the mushrooms and cook, undisturbed, until they begin to brown, about 2 minutes. Add 1/2 teaspoon salt, and pepper to taste; continue cooking, stirring occasionally, until soft, about 4 more minutes. Stir in the spinach and cook until wilted, about 2 minutes. Remove from the heat and let cool.
• Brush a 9-by-13-inch baking dish with olive oil. Arrange the bread in the dish in a single layer with the edges slightly overlapping, then spoon the mushroom-spinach mixture on top. If making ahead, cover and refrigerate overnight.
• When ready to bake, preheat the oven to 350 degrees F. Crack an egg onto each piece of bread; season with salt and pepper. Pour the milk evenly over the top and sprinkle with the cheese. Bake until the egg whites are set, 25 to 30 minutes.

BAKED EGGS WITH MUSHROOM SAUCE

Steps:

• 1. Preheat oven to 300ºF (150ºC). 2. Butter four 1-cup (250-mL) ramekins or glass dishes. Break an egg into each one and top each egg with a tiny knob of butter. 3. Place ramekins into a baking dish and fill dish with boiling water half way up the sides of the ramekins. Place in the oven and bake for 10 to 12 minutes or until egg whites are opaque and yolk is just set but still runny. It will continue to cook once the sauce is spooned over it. Remove ramekins from water bath. 4. While eggs are cooking, heat remaining butter in a skillet over high heat and add mushrooms. Sauté for 2 minutes or until mushrooms are just cooked. Add spinach and cook 1 minute longer or until spinach wilts. Add cream and bring to boil and boil for 2 minutes or until slightly thickened. Season with salt and pepper and add truffle oil. 5. Divide sauce between ramekins and spoon over eggs. Serve at once with some crusty bread to sop up sauce.

BAKED EGGS WITH SAUSAGE AND MUSHROOMS

Steps:

• Special equipment: 8 (6-ounce) ramekins
• Preheat the oven to 400 degrees F.
• Coat a large saute pan with olive oil, add the garlic cloves and the crushed red pepper and bring to a medium heat. When the garlic has become golden brown and very aromatic, remove it and discard, it has fulfilled its garlic destiny. Add the sausage and brown.
• Once, nicely browned, add the mushrooms and season with kosher salt. When the mushrooms have softened, add in the sage and white wine. Cook until the wine has almost been absorbed. Turn off the heat and reserve.
• Brush 8 individual ramekins with olive oil. Divide the sausage mixture equally among the ramekins and press gently into the bottom. Top each with an egg. Sprinkle each egg with a couple drops of olive oil and arrange on a baking sheet. Bake for 8 minutes. Sprinkle each egg lightly with Gruyere cheese and bake until the cheese is brown and bubbly and the egg whites are cooked and the yolks are still runny, about 5 minutes
• Serve with grilled bread rubbed with garlic, if desired.
• Now thats an egg!

SAUTEED MUSHROOM SCRAMBLED EGGS

Steps:

• Heat a frying pan over medium-low heat. Add butter; heat until completely melted. Add mushrooms and green onions and stir until well coated with butter. Cook until mushrooms are light brown and tender, about 5 minutes.
• While mushrooms are cooking, combine eggs and milk in a bowl and mix together.
• Stir egg mixture into mushrooms. Season with salt. Stir until eggs are scrambled and fluffy, about 5 minutes.

BAKED EGGS WITH POTATOES, MUSHROOMS & CHEESE

Steps:

• Heat oven to 200C/180C fan/gas 6. Put the potatoes in a pan of water, bring to the boil, cook for 5 mins, then drain. Heat the oil in a large frying pan. Cook the potatoes, mushrooms and garlic for 5-8 mins to soften the mushrooms and brown the edges of the potatoes. Stir in half the thyme and cook for 1 min more.
• Spoon the potato mixture into a baking dish and sprinkle with the cheese and the remaining thyme. Make holes in the mixture and break in 4 eggs. Bake in the oven for 12-15 mins until the eggs are set and the cheese has melted.

MUSHROOM BAKED EGGS WITH SQUISHED TOMATOES

Steps:

• Heat oven to 200C/180C fan/gas 6. Brush the mushrooms with a little oil and the garlic (if using). Place the mushrooms in two very lightly greased gratin dishes, bottom-side up, and season lightly with pepper. Top with the chopped stalks and thyme, cover with foil and bake for 20 mins.
• Remove the foil, add the tomatoes to the dishes and break an egg carefully onto each of the mushrooms. Season and add a little more thyme, if you like. Return to the oven for 10-12 mins or until the eggs are set but the yolks are still runny. Top with the rocket and eat straight from the dishes.

BAKED EGGS, GRANDMA-STYLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Layer Cheddar-Monterey Jack cheese blend and mozzarella cheese in the prepared baking dish.
• Heat 2 tablespoons butter in a large skillet over medium-high heat; saute mushrooms and green onions until mushrooms are golden brown, 5 to 10 minutes. Add spinach and tomatoes; saute just until spinach wilts, 3 to 5 minutes. Spoon vegetable mixture over cheese mixture.
• Whisk eggs, half-and-half, mustard, marjoram, tarragon, and black pepper together in a bowl; pour over vegetable mixture. Dot remaining butter on the egg mixture.
• Bake in the preheated oven until a knife inserted near the center comes out clean, 35 to 45 minutes. Let stand 5 minutes before serving.