Truffled mushrooms with baked eggs is sure to cure any “case of the Mondays” while providing an excellent option for your meatless Mondays meal.
So yeah, it’s Monday. Again. Even with working from home — with two french bulldogs snuggled in next to me — I still dread the beginning of the week. Probably because I’m on a high from baking and cooking all weekend and I usually know that the first few days of the week will be filled with more emails than oven timers due to my “day job.” Bleh.
Anyway, back to fun topics! Taking the idea of the Italian Baked Eggs dish, I wanted to make a creamy, meatless version. With my mushroom experimenting last week, an amazing dish was born! This dish is perfect for a heartier breakfast, or even a unique twist on breakfast-for-dinner.
Toasted sourdough bread topped with a mixture of mushrooms, heavy cream, butter, truffle salt, parmesan cheese, and eggs … this is a super easy dish that will have your friends and family thinking you pulled out all of the stops.
Ingredients for Truffled Mushrooms with baked eggs:
- 20oz cremini mushrooms, sliced
- 2 tbsp olive oil
- 4 tbsp butter
- 1/4 cup flour
- 1.5 cups cream (or milk)
- 1/2 tsp pepper
- 1/4 tsp salt
- 1/2 tsp truffle salt
- 1/2 tsp dried thyme
- 4 oz parmesan cheese, shredded
- 6 eggs
- 6 slices of sourdough bread, toasted
Preheat oven to 425 degrees F.
Heat the olive oil in a large oven safe skillet (cast iron works great!). Once the oil is hot, add the mushrooms and stir. As the mushrooms start to soften and cook down, add the butter, both salts, pepper, and thyme. Lower the heat to medium, stirring occasionally until the butter is completely melted and the mushrooms are cooked.
Create a hole in the middle of the skillet and add the flour. Stir with the liquid from the butter/mushrooms. (This process will allow the flour to cook.) Then add the cream (or milk) and stir together the entire skillet of ingredients. Let the mixture come to a light simmer. It will gradually start to thicken up.
After the sauce has thickened, sprinkle the top with the parmesan cheese. Make six small divots around the pan, about an inch or two from the edge. Add an entire egg to each divot. Sprinkle with a little black pepper.
Baked for 15 – 20 minutes, depending on how runny you like your eggs. I like my yolk to be a little firmer, so I kept mine in for the whole 20 minutes. If you want more of a runny yolk, 15 minutes should do the trick.
1) Toast 6 slices of sourdough bread and top each piece with a large spoonful of the mushroom mixture and one egg.
2) If serving with runny yolks, you can actually create sourdough “dippers” and dip each slice of toast into the mushroom egg mixture.
3) Use smaller cast iron skillets (as I did in the picture) — or other individually portioned oven-safe containers — and give each guest their own dish with a side of toasted bread.
For additional breakfast ideas, check out our recipe for Egg Muffins with peppers and onions.
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