Ingredients
- 8 ounces mushrooms (cremini, shiitake, or button)
- 4 large eggs
- 2 cloves garlic, minced
- 2 tablespoons butter
- 1 teaspoon fresh thyme (or parsley, or chives)
- 1/2 cup cheese (Gruyère, cheddar, or feta)
- Salt and pepper, to taste
- 1/4 cup heavy cream or milk
Instructions
- Preheat your oven to 375°F (190°C).
- Heat a large skillet over medium heat and melt 2 tablespoons of butter.
- Add sliced mushrooms and sauté until they release their liquid and turn golden brown, about 5 to 7 minutes.
- Stir in minced garlic and one teaspoon of fresh thyme, cooking for an additional minute until fragrant.
- Season the mixture with salt and pepper to taste. Add a splash of heavy cream and stir to combine.
- Transfer the mushroom mixture to a lightly greased baking dish, creating a base for your eggs.
- Carefully crack eggs over the mushroom mixture, spacing them evenly. Sprinkle cheese on top.
- Bake in the preheated oven for 15 to 20 minutes, or until the whites are set but yolks are still runny.
- Garnish with fresh herbs before serving.
Notes
For a golden top, broil the dish for the last minute. Let it rest for a couple of minutes after baking.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian