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Baked Eggs with Mushrooms and Gruyere

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 4
  • 10 min
  • 20 min
  • $$
Gatheredtable
adapted fromFood52

Ingredients

  • 2 tablespoon unsalted butter
  • 16 ounces mushrooms - any variety you like - sliced
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 8 eggs
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper, or to taste
  • 2/3 cup shredded Gruyere
  • 4 tablespoons heavy cream

Directions

Prep: 1. Heat oven to 400F. 2. Grease an 8X8” or other small-ish baking dish (or individual ramekins if you have them). 3. Slice mushrooms, mince garlic, shred cheese. Make: 1. Melt the butter in a pan over medium high heat. Add mushrooms; season with salt and pepper. 2. Cook until softened, about 7 minutes, stirring occasionally. Stir in garlic and thyme in the last 2 minutes of cooking. 3. Add mushrooms to the baking dish, crack eggs over the mushrooms, season with salt and pepper. 4. Sprinkle cheese over the eggs, then drizzle the cream over the top. 5. Bake until the whites are set and yolks are velvety, just barely runny, about 10-12 minutes. Serve warm.

Notes

If you have small ramekins, we love making individual servings. Just divide the mushrooms evenly in 4 small ramekins and add two eggs to each.

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