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Sunday Sunshine Baked Eggs in Mushrooms Recipe

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  • Author: admin
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 2 servings
  • Category: Breakfast
  • Method: Baking
  • Cuisine: Western

Description

This delightful recipe for Sunday Sunshine Baked Eggs in Mushrooms is an easy and comforting breakfast or brunch option. Large Portobello mushrooms are hollowed out and filled with savory pasta sauce, fresh eggs, cream, and topped with melty cheese, then baked to perfection. The result is a rich and satisfying dish with runny yolks and warm, cheesy mushrooms, garnished with fresh parsley for a pop of color and freshness.

Ingredients

Scale

Mushrooms

  • 2 large Portobello mushrooms (flat)

Egg Mixture

  • 2 large eggs
  • 3 tbsp pasta sauce (or pizza sauce or other sauce of preference)
  • 4 tbsp cream (1/4 cup)
  • 4 tbsp grated cheese OR 2 slices of cheese (any cheese good for melting, e.g., tasty cheese)

Garnish

  • Fresh parsley, finely chopped (optional)

Instructions

  1. Preheat the oven: Set your oven to 180°C (350°F) to ensure it is hot and ready for baking the mushrooms.
  2. Prepare the mushrooms: Remove the stalks from the Portobello mushrooms. Optionally, scrape out the brown gills using a teaspoon, especially if the mushrooms are smaller and you need extra space for the egg.
  3. Add the sauce: Evenly divide the pasta sauce between the two mushroom caps, spreading it across the surface.
  4. Crack eggs: Carefully crack one egg into the center of each mushroom, making sure the yolk remains intact.
  5. Add cream: Drizzle the cream over the eggs, trying to cover the entire surface for added richness.
  6. Bake the mushrooms: Place the stuffed mushrooms into the oven and bake for 10 minutes.
  7. Add cheese: Remove the mushrooms from the oven and sprinkle the grated or sliced cheese evenly over the top of the eggs and cream.
  8. Finish baking: Return the mushrooms to the oven and bake for an additional 5 minutes, or until the egg whites are just set, and the yolks are still somewhat runny. Keep in mind residual heat will continue cooking the eggs after removal.
  9. Garnish and serve: Optionally garnish with finely chopped fresh parsley, then serve immediately to enjoy warm.

Notes

  • Removing the gills from the mushrooms is optional but helps create more space for the egg, especially in smaller mushrooms.
  • You can use any tomato-based sauce such as pasta or pizza sauce based on your preference.
  • Cooking times can vary slightly; watching the eggs closely ensures yolks remain runny if desired.
  • The eggs continue to cook slightly after being taken out of the oven, so it’s best to serve immediately for best texture.

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Find it online: https://comfortmealsmadeeasy.com/sunday-sunshine-baked-eggs-in-mushrooms-recipe/