Sunday Sunshine Baked Eggs in Mushrooms Recipe

Introduction

Start your Sunday morning with these delightful baked eggs nestled in large Portobello mushrooms. Combining creamy sauce, melted cheese, and fresh parsley, this simple recipe is both comforting and elegant, perfect for a leisurely breakfast or brunch.

Ingredients

• 2 large flat Portobello mushrooms
• 2 eggs
• 3 tbsp pasta sauce (or pizza sauce or preferred sauce)
• 4 tbsp cream (1/4 cup)
• 4 tbsp grated cheese OR 2 slices of cheese (any good melting cheese, such as tasty cheese)
• Fresh parsley, finely chopped (optional, for serving)

Instructions

1. Step 1: Preheat your oven to 180°C (350°F).
2. Step 2: Remove the stalks from the mushrooms. If desired, gently scrape out the brown gills with a teaspoon, especially if the mushroom is small to make more room for the egg.
3. Step 3: Spoon and evenly spread the pasta sauce inside each mushroom cap.
4. Step 4: Crack an egg into the center of each mushroom.
5. Step 5: Drizzle the cream over the eggs, trying to cover the surface evenly.
6. Step 6: Place the mushrooms on a baking tray and bake in the oven for 10 minutes.
7. Step 7: Remove from the oven, sprinkle cheese on top, then return to the oven.
8. Step 8: Bake for an additional 5 minutes or until the egg whites are just set and the yolks remain runny. Keep in mind eggs will continue cooking after removing from the oven.
9. Step 9: Garnish with chopped fresh parsley if using, and serve immediately.

Tips & Variations

• For a richer flavor, use cream cheese or add a sprinkle of herbs like thyme or oregano to the sauce.
• Swap the pasta sauce for a spicy salsa for a different twist.
• If you prefer firmer yolks, extend the baking time by a couple of minutes, watching closely.
• Try adding cooked bacon bits or sautéed spinach inside the mushroom for added texture.
• Serve with toasted bread to soak up the delicious runny yolk and sauce.

Storage

These baked eggs are best enjoyed fresh. If you have leftovers, store them uncovered in an airtight container in the refrigerator for up to 1 day. Reheat gently in a low oven or microwave to avoid overcooking the eggs, but note that the yolks may firm up during reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of mushrooms?

Large, flat mushrooms like Portobello work best to hold the eggs. Smaller mushrooms can be used but may need scraping out the gills to create enough space.

How do I ensure the yolks stay runny?

Bake the eggs just until the whites are set, usually about 15 minutes total, then remove immediately. Keep in mind residual heat will continue cooking the egg yolks slightly after baking.

Sunday Sunshine Baked Eggs in Mushrooms Recipe

Print Recipe

★★★★★

4.9 from 54 reviews

A simple and delicious breakfast or brunch recipe featuring large Portobello mushrooms baked with eggs, pasta sauce, cream, and melted cheese, garnished with fresh parsley for a touch of color and flavor.

• Author: zara
• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes
• Yield: 2 servings 1x
• Category: Breakfast
• Method: Baking
• Cuisine: Western
• Diet: Low Salt

Ingredients

Scale 1x2x3x

Mushrooms and Eggs

• 2 large Portobello mushrooms (flat)
• 2 eggs

Sauce and Cream

• 3 tbsp pasta sauce (or pizza sauce or sauce of preference)
• 4 tbsp cream (1/4 cup)

Cheese and Garnish

• 4 tbsp grated cheese OR 2 slices of cheese (any melting cheese, e.g. tasty cheese)
• Fresh parsley, finely chopped (optional, for serving)

Instructions

1. Preheat the Oven: Preheat your oven to 180°C (350°F) to ensure it’s at the perfect temperature for baking the mushrooms and eggs evenly.
2. Prepare the Mushrooms: Remove the stalk from each Portobello mushroom. Optionally, use a teaspoon to scrape out the gills (the brown part) especially if the mushroom is small to create more space for the egg.
3. Add Sauce: Divide the pasta sauce evenly between the mushrooms, spreading it across the mushroom caps to add flavor.
4. Crack Eggs: Crack one egg carefully into each mushroom cap, making sure the yolk stays intact for the best runny texture.
5. Pour Cream: Drizzle the cream evenly over the eggs, covering as much surface as possible to enrich the dish.
6. Bake Initially: Place the mushrooms on an oven tray and bake for 10 minutes, allowing the eggs to start setting.
7. Add Cheese: Remove the mushrooms from the oven and sprinkle grated cheese or place slices of cheese on top of each mushroom.
8. Finish Baking: Return the mushrooms to the oven and bake for another 5 minutes, or until the egg whites are just set while keeping the yolks slightly runny. Remember eggs will continue cooking a bit after removal from the oven.
9. Garnish and Serve: Garnish with freshly chopped parsley if desired, then serve immediately for a warm and satisfying meal.

Notes

• Removing mushroom gills is optional and mainly to create more room for the egg.
• The cooking time for eggs can vary depending on preferred yolk consistency; adjust time accordingly.
• Use any pasta or pizza sauce to suit your taste, and select any melting cheese that you prefer.

Keywords: baked eggs in mushrooms, Portobello mushroom eggs, breakfast mushrooms, baked eggs breakfast, easy baked eggs