Creamy baked eggs with mushrooms: a quick and comforting recipe
Materials
- 300g of mushrooms (small Paris or portobello type)
- 20g of butter
- 1 shallot (or ½ small onion)
- 1 clove of garlic
- A few sprigs of fresh parsley
- 4 eggs
- 200 ml of liquid cooking cream
- Shall
- Freshly ground black pepper
- Clean the mushrooms with a damp cloth or kitchen paper to remove any dirt and slice them thinly.
- Peel and finely chop the shallot, and then the garlic.
- Wash, dry and chop the fresh parsley.
- In a large frying pan, melt the butter over medium heat. Add the shallot and sauté for 2 or 3 minutes, until translucent.
- Add the mushrooms and cook over medium-high heat for about 10 minutes, stirring frequently, until they release their water and begin to brown.
- Add the garlic, season with salt and pepper to taste, and cook for another 2 minutes. Finish by stirring in the chopped parsley.
- Pour about 50 ml (2 tablespoons) of liquid cream into each individual mold or ramekins, add about 3 tablespoons of sautéed mushrooms and mix lightly.
- Crack an egg into each mold and season with salt and pepper to taste.
- Place the ramekins in an ovenproof dish. Then fill the dish with hot water until it reaches about halfway up the sides of the ramekins. This will cook them in a water bath.
- Bake in a water bath for about 15 minutes in a preheated oven at 180°C with top and bottom heat or fan-assisted, until the white is set and the yolk is still creamy.
- Serve immediately, accompanied by bread or breadsticks. And that's it!
Frying pan
Cutting board
Oven-safe dish
Is it advisable to cook mushrooms before adding them to eggs?
Yes, it's essential. Mushrooms contain a lot of water, and if added raw, they could make the mixture watery. Sauté them with butter, garlic, and shallot until golden brown and lightly caramelized: they'll gain flavor and a melt-in-the-mouth texture.
Can these creamy eggs be prepared in advance?
Ideally, serve them freshly baked, while the yolk is still creamy. You can prepare the sautéed mushrooms in advance, but break the eggs and bake them just before serving to maintain the perfect texture.
What type of mushrooms are most suitable?
Button mushrooms are perfect for their soft texture and delicate flavor, but you can also use oyster mushrooms, shiitake, or a mix of various mushrooms. In autumn, porcini or chanterelle mushrooms add a more aromatic and flavorful touch.
What to serve with eggs and mushrooms?
Accompany them with bread, pico de gallo, or regarñás to moisten the yema. They go great with an ensalada or some oven-baked vegetables. They are prepared in less than 20 minutes, so they are ideal for a quick dinner.
Can I add cheese to the recipe?
Absolutely. Cheeses like aged Manchego, Emmental, or grated Parmesan pair wonderfully with mushrooms. You can sprinkle it on top before baking to create a golden crust, or mix it with cream if you prefer a creamier texture.
Carbohydrates: 5.4g
Total fat: 25.8g
Grasa sat.: 15.7g
Protein: 9.1g
Fibras: 1.4g
Sugar: 2.3g
ProPoints: 8
SmartPoints: 13
Nutritional information for 1 serving (191g)
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