Baked eggs with mushrooms, cheddar and red pepper
4 servings
30 minutes
Baked eggs with mushrooms, cheddar, and red pepper are an exquisite dish of European cuisine that captivates with its rich flavor and aroma. Tender mushrooms lightly sautéed with thyme create an earthy base, while sweet red pepper adds juiciness and a hint of spice. The chicken egg baked to perfection offers tenderness, and melted cheddar provides creamy richness. This dish is perfect for breakfast or a light dinner and is served hot straight from the oven. It can be complemented with fresh herbs or crispy toast for an even more harmonious taste. The simplicity of preparation makes it accessible while the exquisite ingredients make it festive. This recipe reflects the traditions of cozy home meals while also being able to surprise gourmets.
1
Preheat the oven to 180 degrees.
2
Heat oil in a pan over medium heat and sauté thinly sliced mushrooms for 5-7 minutes until soft and slightly browned.
- Vegetable oil: 1 tablespoon
- Fresh mushrooms: 250 g
3
Add diced red pepper and parsley. Season with salt and pepper. Sauté for a minute.
- Red sweet pepper: 80 g
- Chopped parsley: 1 tablespoon
- Salt: 0.3 teaspoon
- Freshly ground black pepper: 0.3 teaspoon
- Dried thyme: 0.5 teaspoon
4
Place the mushrooms in 4 (90 ml) pudding molds. Carefully crack an egg into each and sprinkle grated cheese on top.
- Fresh mushrooms: 250 g
- Chicken egg: 4 pieces
- Cheddar cheese: 0.3 glass
5
Bake for 10-12 minutes until the white is firm and the yolk is still slightly soft.
