Mushroom and Chive Baked Eggs
Mushroom and Chive Baked Eggs are a delicious and satisfying dish that is perfect for breakfast, brunch, or even a light dinner. This recipe combines the earthy flavors of mushrooms with the freshness of chives, all baked together with eggs and creamy cheese. It’s simple to make and offers a warm, comforting meal that everyone will enjoy.
Why Make This Recipe
This recipe is great for many reasons. First, it’s quick and easy, taking just around 30 minutes to prepare and cook. Second, it’s packed with protein from the eggs and has rich flavors from the mushrooms and cheese. Finally, you can customize it to your taste by adding other ingredients or herbs. Plus, serving it hot out of the oven adds a delightful touch to any table.
How to Make Mushroom and Chive Baked Eggs
Ingredients:
- 4 large eggs
- 200 g of sliced button mushrooms
- 100 ml of thick cream
- 50 g of grated Gruyère cheese
- 1 tablespoon of butter
- Salt and pepper, to taste
- Fresh chives, chopped
Directions:
- Preheat your oven to 180°C (350°F).
- Melt the butter in a pan over medium heat. Add the sliced mushrooms and sauté until they are golden and tender. Season with salt and pepper.
- Lightly butter two ramekins. Divide the sautéed mushrooms at the bottom of each ramekin. Pour 50 ml of cream over the mushrooms. Crack two eggs into each ramekin.
- Sprinkle the grated Gruyère cheese on top.
- Place the ramekins in a baking dish. Pour hot water around them to create a water bath. Bake for 12 to 15 minutes, until the egg whites are set but the yolks are still runny.
- Carefully remove from the oven and garnish with chives.
- Serve hot with toasted bread.
How to Serve Mushroom and Chive Baked Eggs
Serve Mushroom and Chive Baked Eggs directly in the ramekins for a charming presentation. Pair them with slices of warm, toasted bread for dipping into the yolk and cream. You can also add a simple side salad or fresh fruit for a balanced meal.
How to Store Mushroom and Chive Baked Eggs
If you have leftover baked eggs, cool them completely and then cover them tightly with plastic wrap or transfer them to an airtight container. Store them in the refrigerator for up to 2 days. Reheat gently in the oven or microwave before serving.
Tips to Make Mushroom and Chive Baked Eggs
- Make sure the eggs are fresh for the best flavor and texture.
- Feel free to mix in other vegetables like spinach or bell peppers for added nutrition.
- If you don’t have Gruyère cheese, you can use any cheese that melts well, like cheddar or mozzarella.
Variation
You can switch up the ingredients by using different types of mushrooms, such as shiitake or cremini, for varied flavors. Adding herbs like dill or parsley can also enhance the dish. For a heartier meal, consider adding cooked bacon or ham bits.
FAQs
Q1: Can I make this recipe without ramekins?
A1: Yes, you can use any oven-safe dish, such as a small baking dish or even a muffin tin for individual servings.
Q2: Can I prepare this dish in advance?
A2: It’s best to cook it fresh for the best texture, but you can prepare the mushrooms and cream mixture in advance, then assemble and bake when you’re ready.
Q3: Is it okay to use low-fat cream?
A3: Yes, you can use low-fat cream, but the dish may not be as rich and creamy. Full-fat cream results in a better texture.
Enjoy making and serving this delightful Mushroom and Chive Baked Eggs recipe! It’s sure to impress your family and friends.
