Baked eggs with mushrooms and parmesan
4 servings
30 minutes
Baked eggs with mushrooms and parmesan are a refined dish of European cuisine, combining the creaminess of cream, the aroma of sautéed mushrooms, and the rich flavor of parmesan. This recipe originates from traditional French breakfasts where eggs are baked with various additions to maximize their flavor. The dish features a soft texture and depth of taste, perfectly paired with crispy toasts. Baking in ramekins helps retain the juiciness of the ingredients, while the addition of cream makes the eggs particularly airy. It is an ideal treat for a cozy breakfast or light dinner that can be served alone or alongside fresh vegetables. The exquisite taste and simplicity of preparation make baked eggs with mushrooms and parmesan an excellent choice for those who appreciate gastronomic pleasures.
1
Preheat the oven to 190 degrees.
2
Grease 4 pudding molds with a small amount of butter.
- Butter: 25 g
3
Melt the remaining butter in a pan and sauté the thinly sliced mushrooms for 2-3 minutes until soft. Distribute into molds.
- Butter: 25 g
- Fresh mushrooms: 100 g
4
Pour the cream over the mushrooms, add salt and pepper.
- Cream 40%: 140 ml
- Salt: to taste
- Freshly ground black pepper: to taste
5
Carefully crack an egg into each mold and sprinkle with parmesan. Place the molds in a deep dish and fill with hot water so that it covers the molds halfway.
- Chicken egg: 4 pieces
- Grated Parmesan cheese: 15 g
6
Bake for 15 minutes for a soft egg and 18 minutes for a fully hard one. Serve with toast.
- Toasts: to taste