Sunday Sunshine Eggs in Mushroom
Sunday Sunshine Eggs in Mushroom is a quick, flavorful breakfast that brings warmth to any morning. This savory breakfast mushrooms dish is perfect for sharing. Make this treat, gather your loved ones, and enjoy its creamy delight!
Ingredients
For the Dish:
- 4 large mushrooms e.g., Portobello or cremini, cleaned, stems removed
- 2 large eggs
- 1 tbsp 15ml olive oil
- 1 tbsp 15g unsalted butter
- 1 garlic clove minced
- 1 tbsp fresh thyme chopped
- Salt and black pepper to taste
- ¼ cup 25g grated Parmesan cheese (optional)
- Fresh parsley chopped (for garnish)
For Serving (Optional):
- Extra Parmesan or parsley
- Chili flakes for a spicy kick
Instructions
Prep the Oven and Mushrooms
- I preheat the oven to 375°F (190°C) and place 4 mushroom caps, stem side up, on a baking sheet, ready to hold the eggs for this creamy egg bake.
Cook the Garlic and Thyme
- In a small skillet, I heat 1 tbsp olive oil and 1 tbsp butter over medium heat. I add 1 minced garlic clove and 1 tbsp chopped thyme, cooking for 1–2 minutes until fragrant, then spoon the mixture evenly into the mushroom caps.
Add the Eggs
- I carefully crack 1 egg into each mushroom cap, ensuring the yolk stays intact. I season with salt and pepper for a perfect Sunday Sunshine Eggs in Mushroom.
Bake the Dish
- I bake for 15–20 minutes, until the egg whites are set but yolks are still soft (or longer for firmer yolks). I remove from the oven and sprinkle with ¼ cup Parmesan (if using) and chopped parsley for a vibrant savory breakfast mushrooms dish.
Serve Warm
- I serve immediately, garnishing with extra parsley or chili flakes for a stunning Sunday Sunshine Eggs in Mushroom.