Wednesday, February 13, 2013

Recipe for Baked Eggs with Mushrooms and Parmesan

Baked Eggs with Mushrooms and Parmesan
A simple-but-delicious recipe for baked eggs with mushrooms and Parmesan!

I've been a seriously bad blogger this year when it comes to ideas for Valentine's Day (although there are lots of ideas on my Pinterest board for Low-Sugar Valentine's Day Treats if you're looking for desserts.)  But if your Valentine likes mushrooms, maybe I can redeem myself a little with this super-easy and tasty idea for Baked Eggs with Mushrooms and Parmesan.  When we tested this recipe Jake and I both agreed it would make a lovely Valentine's Day breakfast, and it's even easy enough to make in the morning before work!

Heat the oil and saute one pound of brown crimini mushrooms (also called Baby Bellas).  Season the mushrooms with a little salt and fresh ground black pepper.

Cook mushrooms until most of the liquid has evaporated,  They will shrink down a lot, like you see here.

Put mushrooms into two ovenproof casserole dishes that you've sprayed with non-stick spray or olive oil.  (Work quickly so the mushrooms stay hot.)

Carefully break two eggs over the mushrooms in each dish.  Season eggs with salt and pepper to taste.

Sprinkle a little fresh-grated Parmesan over the eggs.

Bake at 400F/200C until eggs are done to your liking, about 10 minutes for firm white and still partly-soft yolks.  Serve hot.


Baked Eggs with Mushrooms and Parmesan
(Makes 2 servings; can be increased and baked in a large casserole dish instead of individual dishes.)

Ingredients:
1 lb. brown Crimini (Baby Bella) mushrooms, washed and thickly sliced
1 T olive oil
salt and fresh ground black pepper to taste
4 eggs
2-3 tsp. freshly grated Parmesan
2-3 tsp finely chopped parsley for garnish (optional)
freshly made whole wheat toast for serving with the eggs (optional)

Equipment:
I baked my eggs in individual oven-proof baking dishes, but if you don't have any dishes like this you can use a regular casserole dish and bake all the mushrooms and eggs in one dish.

Instructions:
Preheat oven or toaster oven to 400F/200C.  Spray 2 individual baking dishes or a flat casserole dish with non-stick spray.

Wash mushrooms and spin dry or dry with paper towels.  Slice mushrooms into slices about 1/2 inch thick.  Heat oil in a large frying pan over high heat and saute mushrooms until they have released all their liquid and the liquid has evaporated, about 6-8 minutes.  Season mushrooms with a little salt and fresh ground black pepper and quickly transfer to baking dishes.

Break two eggs over the mushrooms in each individual dish (or four eggs over all the mushrooms in a casserole dish.)  If you're not that experienced at breaking eggs, you can break each one into a small bowl and then gently pour it over the mushrooms.  (If you don't mind dirtying extra dishes, it would be nice to have each egg broken into a small dish so you can put them over the mushrooms as quickly as possible.)  Season eggs with a little salt and fresh ground black pepper to taste and sprinkle a little Parmesan over them.

Bake eggs until they are done to your liking, about 10 minutes for firm whites and partly-soft yolks.  If you want toast, make it while the eggs are baking.  Serve hot, with toast if desired.

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South Beach Suggestions:
Everything about this low-glycemic breakfast idea is a wonderful choice for the South Beach Diet.  If you serve the eggs with whole wheat toast, this would be limited to Phase 2 or 3; without toast it would be great for Phase one.

Nutritional Information?
I chose the South Beach Diet to manage my weight partly so I wouldn't have to count calories, carbs, points, or fat grams, but if you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you.

More Fun Ideas with Baked Eggs:
(Recipes from other blogs not always South Beach Diet friendly; check ingredients.)
Baked Eggs ~ Use Real Butter
Tuscan Baked Eggs with Tomatoes, Red Onion, Garlic, Parmesan, and Herbs ~ Kalyn's Kitchen
Baked Eggs in Avocado ~ White on Rice Couple
Mexican Baked Eggs with Black Beans, Tomatoes, Green Chiles, and Cilantro
~ Kalyn's Kitchen
Eggs Baked in Cream ~ Sassy Radish 
(Want even more recipes? I find these recipes from other blogs using Food Blog Search.)

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Posts may include links to my affiliate account at Amazon.com, and Kalyn's Kitchen earns a few cents on the dollar if readers purchase the items I recommend, so thanks for supporting my blog when you shop at Amazon!
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29 comments:

  1. I see definite breakfast-in-bed potential here! Great idea!

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  2. This is my kinda breakfast and lunch and dinner... I would not want to share this breakfast with anyone! Including my Valentine!! ;-)

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  3. I have been wanting to try a baked egg recipe for ages ... and I think i have some cremini mushrooms in the fridge from a recipe that I didn't make last week! Score!

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  4. Kate, you have my permission to eat it all!

    Thanks Pam! And good toast is essential.

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  5. This is also a great idea for a meatless evening meal--good timing since Lent has begun.

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  6. Don't worry Kalyn, I am right there with you with the lack of V-Day recipes! Baked eggs are such a great idea for brunch and when you are feeding a crowd!

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  7. I made this last night for myself and just halved the recipe. (In honor of the first day of Lent and my tradition of eating only eggs for protein that day.) So good and I baked it in the toaster oven in one of my low-sided soup/cereal bowls that is oven safe. Very good - I'll be making this again.

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  8. I wish I had seen this recipe before I went grocery shopping (no mushrooms :( ). I've never baked eggs but I'm made shakshuka with spinahc and feta (it was really good). If you made this dish that way you could save the casserole dishes and it would save time on clean-up.

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  9. I love it -- a deconstructed mushroom and cheese omelet!

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  10. So glad people are liking this. And I do like the idea of making the whole thing in a skillet; going to try that!

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  11. I have cremini at home; this is definitely tomorrow's breakfast. Thanks Kalyn!

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  12. What a great idea of breakfast - I have two packs of portobello mushrooms sitting in my fridge from a class I was supposed to teach but was canceled due to the blizzard. This would be the perfect way to use some of them up. Making this for breakfast!

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  13. Doren and Jeanette, yaay! Glad it's working for you.

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  14. Eggs + muchrooms = A match made in heaven!

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  15. I love you Kalyn. You are a genius. I am having this tomorrow for breakfast and now I can't wait to get up in the morning to try it! Better get to bed!

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  16. Donna and Jacqueline, so glad you like it!

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  17. Lover baked eggs - we have them often for a first course... Too lazy to do for breakfast ;-)

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  18. Made this for breakfast today and it was fabulous!! I sprinkled a bit of hot and spicy Spike seasoning on the eggs before baking just for a twist. This may be a "breakfast for supper" recipe too! Thanks, Kalyn!

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  19. Love this recipe! Will be linking back to this in my upcoming post :)

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  20. What an amazing breakfast! I can't get enough mushrooms!

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  21. I've just come to make this and I thought I ought to let you know that your temperature conversion is way off! 400F = 200C (Just thought I'd save the metric users from cremated breakfast ;o) )

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  22. Katy, thank you for catching that, and totally a typo because my metrics chart does say 400F=200C. Will fix right now.

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  23. We made this last night as part of our Post hCG 21-days of basically Phase 1 South Beach...it's so satisfying. The thick cut 'shrooms are like chunks of meat and the egg broken and dripping down through them is just heavenly.

    Great recipe, Kalyn!
    marcia and jim in colorado

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  24. Oh - yum. This sounds so good!
    I follow you on Pinterest and saw it there.

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  25. What if I am lactose intolerance you cant use Parmesan cheese what can you use instead

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