|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.
Bake at 400F/200C until eggs are done to your liking, about 10 minutes for firm white and still partly-soft yolks. Serve hot.
(Makes 2 servings; can be increased and baked in a large casserole dish instead of individual dishes.)
1 lb. brown Crimini (Baby Bella) mushrooms, washed and thickly sliced
1 T olive oil
salt and fresh ground black pepper to taste
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)
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.
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.
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.
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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