⭐ Why You’ll Love This Baked Eggs Recipe
- 🌿 Easy 30-minute prep with minimal cleanup
- 🍄 Rich, earthy mushroom flavor + creamy egg yolks
- 🧀 Optional cheese and cream for next-level comfort
- 🥚 Gluten-free, low-carb, and vegetarian-friendly
- 🧡 Elegant enough for guests, easy enough for weekday meals
Introduction: Comfort Food Meets Gourmet Simplicity
There are recipes that feel like a warm hug—and this is one of them. I first made these Baked Eggs with Sautéed Mushrooms when friends showed up for brunch unannounced. What began as a humble fridge raid turned into one of the most loved dishes in my home.
Perfectly baked eggs nestled into buttery mushrooms with garlic, shallots, and herbs create a flavor that feels gourmet, but takes just minutes to prepare. With a sprinkle of cheese or splash of cream, it transforms into a luxurious yet light dish you’ll crave over and over.
🛒 Ingredients You’ll Need (Serves 4)
| Ingredient | Amount | Notes |
|---|---|---|
| Large eggs | 4 | Preferably organic or free-range |
| Cremini mushrooms | 8 oz (225g) | Or substitute mixed wild mushrooms |
| Unsalted butter or olive oil | 2 tbsp | Or 1 tbsp each for best flavor |
| Garlic | 2 cloves | Finely minced |
| Shallot (or yellow onion) | 1 medium (¼ cup) | Finely chopped |
| Fresh thyme leaves | 1 tsp | Plus extra for garnish |
| Flat-leaf parsley | 2 tbsp | Half for mushrooms, half for garnish |
| Heavy cream or half-and-half (optional) | 4 tbsp | 1 tbsp per ramekin |
| Grated cheese (optional) | ¼ cup | Gruyère, Parmesan, or goat cheese |
| Salt | ½ tsp | Divided, plus more to taste |
| Black pepper | ¼ tsp | Divided, plus more to taste |
| For serving (optional) | Toast, crusty bread, baguette | Ideal for dipping yolks |
🍳 Instructions – Step-by-Step Perfection
1. Preheat and Prep
- Preheat oven to 375°F (190°C).
- Lightly grease four 6–8 oz ramekins with butter or cooking spray.
- Place them on a baking sheet for easy handling.
2. Sauté Aromatics
- Heat 2 tbsp butter/oil in a skillet over medium heat.
- Add shallots and sauté for 2–3 minutes until soft.
- Add garlic, cook another 30–60 seconds until fragrant.
3. Cook the Mushrooms
- Add mushrooms. Stir to coat. Cook undisturbed for a few minutes to brown.
- Sauté for 5–8 minutes until mushrooms release liquid and begin to caramelize.
- Add thyme and half the parsley, plus ¼ tsp salt and ⅛ tsp pepper. Taste and adjust.
4. Assemble
- Divide mushrooms among ramekins, creating a well in the center.
- Crack one egg into each ramekin.
- Add 1 tbsp cream (optional) around each egg white.
- Sprinkle with cheese (optional), avoiding yolk if you want it visible.
- Season tops with remaining salt and pepper.
5. Bake
- Bake 12–18 minutes, depending on desired doneness:
- 12–14 min: runny yolks
- 15–17 min: soft/jammy yolks
- 18+ min: fully set
- Start checking at 12 min. Residual heat continues to cook eggs slightly.
6. Garnish and Serve
- Let ramekins rest for 1–2 minutes.
- Garnish with remaining parsley and extra thyme.
- Serve immediately with toast or crusty bread for dipping.
🧂 Ingredient Insights & Variations
🍳 Eggs
Use fresh, room-temp large eggs for best results. Older eggs tend to spread more and cook unevenly.
🍄 Mushrooms
Cremini are perfect, but shiitake, oyster, or wild mushroom blends (chanterelles, morels) elevate this dish even more.
🌱 Herbs
Thyme + parsley are classic, but chives, dill, or tarragon work beautifully. Always use fresh if possible.
🥛 Cream & Cheese Options
- Dairy-free? Try coconut cream or omit entirely.
- Cheese picks: Gruyère (melts beautifully), Parmesan (sharp + salty), goat cheese (tangy twist).
🥗 Recipe Variations – Make It Your Own
- Add Spinach: Stir sautéed spinach into the mushroom base.
- Spice It Up: Add chili flakes, paprika, or harissa.
- Meat Lovers: Add crispy pancetta or bacon bits.
- Low-FODMAP: Use garlic oil, omit shallots.
- Vegan? Try a tofu scramble base with vegan egg alternative.
🍽️ Serving Suggestions
Pair with:
- A side of arugula salad with lemon vinaigrette
- Avocado toast or grilled sourdough
- A sparkling mimosa or iced herbal tea
Perfect for Mother’s Day brunch, lazy weekends, or a light weeknight dinner.
🕒 Time Breakdown
| Activity | Time |
|---|---|
| Prep (chop + sauté) | 15–20 mins |
| Baking | 12–18 mins |
| Total | 27–38 mins |
💡 Time-Saving Tip:
Sauté the mushrooms a day in advance and store in the fridge!
🧠 Nutrition Highlights (Per Serving)
Estimated: 250–350 kcal
- Protein: 10–14g
- Carbs: 5–8g
- Fats: 18–25g (depending on cream/cheese)
- Diet: Gluten-free, vegetarian, low-carb/keto adaptable
❓ FAQ
Can I make baked eggs ahead of time?
Make the mushroom base ahead, but bake the eggs fresh for best results.
How do I store leftovers?
Refrigerate in ramekins, covered, for up to 2 days. Reheat gently in oven.
Can I make this dairy-free?
Yes! Use olive oil, omit cheese/cream or use dairy-free alternatives like coconut cream.
Can I double the recipe?
Absolutely. Use a large baking dish or extra ramekins and increase portions accordingly.
🧡 Before You Go…
Tried this recipe? Rate it and leave a comment below! I’d love to hear how you made it your own.