Friday, May 9, 2014

MUSHROOM, THYME, & PARMESAN BAKED EGGS

Weekend meals are my favorite and brunches always seem to feel so special. Is it just me or is there an ever relaxing feeling around the meal? I mean, you don't have to wake up early to prepare it, you get to combine two awesome meals into one, and you usually include some sort of yummy cocktail, too!


Last Saturday I enjoyed a very relaxing morning, as I the house all to myself. So, I decided to treat my belly to some baked eggs. I've been seeing recipes for this all over Pinterest lately and decided to create a one of my own.
To serve two you'll need:

- 1 handful of shiitake mushrooms; sliced
- 1 small onion; sliced
- 2 - 3 cloves of garlic; sliced
- 1 tablespoon butter
- 1 handful of spinach
- 1 handful of arugula
- 1 tablespoon fresh thyme
- 1 tablespoon heavy cream (I used Fat Free Half & Half)
- salt & pepper to taste
- baugette; sliced

Preheat your oven to 400F
Start by heating a pan on medium, then throw in some butter and let it melt. Add the mushrooms, garlic, & onions and sautee until the onions become translucent and a little brown.

Toss in a handful of spinach & arugula and cook until it begins to wilt.


Slice up the baugette.


Once everything seems cooked divide the ingredients from the pan into two small or one large casserole dish(es).


Pour 1/2 tablespoon of cream or half & half into each dish.


Top with parmesan cheese and create two wells for the eggs.



Crack the eggs.




Bake in the oven for 10-12 minutes, until the eggs are opaque.
At this time you can put the baugette slices in the oven to crisp up a bit (5 minutes max).
To brown the cheese I set the dishes under the broiler on low for a few minutes. Make sure you keep an eye on them, as you don't want to overcook the yolks!




Make sure you have enough bread to soak up alllllll the yolk!



Dip & enjoy!


1 comments:

  1. Mmm that looks absolutely delicious! I have to try it!

    ReplyDelete

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