Mushroom Goat Cheese Baked Eggs
Mushroom Goat Cheese Baked Eggs is a main course that serves 2. One portion of this dish contains about 43g of protein, 27g of fat, and a total of 762 calories. For $4.69 per serving, this recipe covers 42% of your daily requirements of vitamins and minerals. This recipe from fullbellysisters.blogspot.com requires crusty bread, herbes de provence, mushrooms, and ghee. 135 people were glad they tried this recipe. It is a good option if you're following a lacto ovo vegetarian diet. From preparation to the plate, this recipe takes around 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 93%, which is excellent. Similar recipes include Mushroom Spinach and Goat Cheese Baked Eggs, Easy mushroom and goat's cheese scrambled eggs, and Easy mushroom and goat's cheese scrambled eggs.
Servings: 2
Ingredients:
4 slices of crusty bread
4 large eggs
1 garlic clove, cut in half
1 Tablespoon ghee or butter, divided
2 ounces goat cheese, crumbled
1 teaspoon herbes de Provence
16 ounces sliced mushrooms
salt and pepper, to taste
4 large shallots, sliced
Equipment:
oven
frying pan
casserole dish
pastry brush
baking pan
Cooking instruction summary:
- Preheat oven to 350 degrees. Place a large skillet over medium heat; add two teaspoons of ghee or butter and let it melt. Sauté the shallots until they begin to lightly caramelize. Stir in the mushrooms, as well as some salt and pepper, and sauté until the mushrooms release their juices and turn golden brown.
- Place a teaspoon of ghee in a pie plate or casserole dish; heat in the oven for about two minutes, or until the ghee is softened. Using a pastry brush, spread the melted ghee all around the inside of the baking dish. Add the mushroom and shallot mixture, then top with the crumbled goat cheese.
- Using the back of a spoon, make four indentations in the mushroom mixture. Carefully crack an egg into each indentation. Top with salt, pepper, and herbes de Provence.
- Bake for 18 to 23 minutes or until desired doneness. The whites should be cooked through but the yolks still soft. While the eggs are baking, toast the bread. Gently rub the toast with the cut side of the garlic clove until the bread is fragrant.
- Remove the eggs from the oven. Top with fresh herbs or greens (I used baby arugula, but chopped chives would be fabulous, too) and serve with toast.
Step by step:
1. Preheat oven to 350 degrees.
2. Place a large skillet over medium heat; add two teaspoons of ghee or butter and let it melt. Sauté the shallots until they begin to lightly caramelize. Stir in the mushrooms, as well as some salt and pepper, and sauté until the mushrooms release their juices and turn golden brown.
3. Place a teaspoon of ghee in a pie plate or casserole dish; heat in the oven for about two minutes, or until the ghee is softened. Using a pastry brush, spread the melted ghee all around the inside of the baking dish.
4. Add the mushroom and shallot mixture, then top with the crumbled goat cheese.Using the back of a spoon, make four indentations in the mushroom mixture. Carefully crack an egg into each indentation. Top with salt, pepper, and herbes de Provence.
5. Bake for 18 to 23 minutes or until desired doneness. The whites should be cooked through but the yolks still soft. While the eggs are baking, toast the bread. Gently rub the toast with the cut side of the garlic clove until the bread is fragrant.
6. Remove the eggs from the oven. Top with fresh herbs or greens (I used baby arugula, but chopped chives would be fabulous, too) and serve with toast.
Nutrition Information:
covered percent of daily need
