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Baked Eggs with Sautéed Mushrooms

Baked Eggs with Sautéed Mushrooms for a Cozy Brunch Delight

Baked Eggs with Sautéed Mushrooms is a comforting dish perfect for brunch or dinner, featuring savory sautéed mushrooms and runny yolks.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 ramekins
Course: Breakfast
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Baked Eggs
  • 4 large eggs Fresh eggs provide the structure and rich flavor.
  • to taste salt Essential for enhancing flavors.
  • to taste pepper Adds a subtle kick.
  • 1 teaspoon thyme Fresh thyme gives an aromatic touch.
For the Sautéed Mushrooms
  • 8 ounces mushrooms Choose your favorite type.
  • 2 cloves garlic Minced, enhances aromatic quality.
  • 2 tablespoons butter or oil For sautéing.

Equipment

  • oven-safe ramekins
  • Skillet
  • Baking sheet

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and prepare ramekins on a baking sheet.
  2. Heat 2 tablespoons of butter or olive oil in a skillet over medium heat. Add minced garlic and sliced mushrooms, sauté for 5-7 minutes.
  3. Divide the sautéed mushrooms evenly among the ramekins, creating a cozy bed for the eggs.
  4. Gently crack one egg over the mushroom base in each ramekin, ensuring the yolks remain intact.
  5. Season with salt, pepper, and thyme over the eggs.
  6. Bake in the preheated oven for 12-15 minutes until the egg whites are set but yolks are runny.
  7. Remove from oven, let cool for a minute, and serve directly in ramekins.

Nutrition

Serving: 1ramekinCalories: 250kcalCarbohydrates: 10gProtein: 15gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 400mgSodium: 300mgPotassium: 450mgFiber: 1gSugar: 2gVitamin A: 500IUVitamin C: 2mgCalcium: 80mgIron: 1mg

Notes

For best flavor, use fresh ingredients and careful baking to maintain yolk texture.

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