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December 11, 2012

Baked Eggs & Mushrooms



This is a great way to cook breakfast - whilst the Egg/Mushrooms are in the oven, you can make the sausages, steak, bacon, toast or whatever you will be serving with this.  No standing in front of the oven with multiple pans or even worse, making eggs over and over again until you have enough for everyone, especially with bigger families.

Now, everyone can have their breakfast, hot, at the same time! And it is very tasty ...

Baked Eggs & Mushrooms (4 servings)

3 TB Butter
250g Mushrooms, sliced 
1 Large Onion, finely sliced
3 TB Parsley, chopped
2 TB Dry White Wine
4 - 8 Eggs 
Salt & Freshly ground Black Pepper
Cheddar cheese, grated {optional}

1.) Pre-heat the oven to 160 deg C (325 deg F) - Spray 4 ramekins with Spray 'N cook.
2.) Saute the Mushrooms and Onion in the Butter until soft and light brown - add the Parsley and White Wine - cook 2 minutes over medium heat.
3.) Spoon half of the mushroom mixture into the ramekins - add an Egg or two - season with Salt and Pepper - finally add the remaining Mushroom mixture, either on top of the Eggs or as I did, to the side. Top with grated Cheddar if using.
4.) Bake 12 - 15 minutes until the Eggs are done.

Serve with toast and bacon/sausages/steak .....

Hope you enjoy!

Later,


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