Introduction

Sunday Sunshine Baked Eggs in Mushrooms is a simple yet delicious breakfast or brunch dish that combines the earthiness of portobello mushrooms with creamy eggs and melted cheese. It’s quick to prepare and perfect for a cozy weekend treat.

Sunday Sunshine Baked Eggs in Mushrooms Recipe - Recipe Image

Ingredients

2 large flat Portobello mushrooms
2 eggs
3 tbsp pasta sauce (or pizza sauce or sauce of your preference)
4 tbsp cream (1/4 cup)
4 tbsp grated cheese OR 2 slices of cheese (any good melting cheese, such as tasty cheese)
Fresh parsley, finely chopped (optional, for serving)

Instructions

Step 1: Preheat your oven to 180°C (350°F).
Step 2: Remove the stalks from the mushrooms. If desired, scrape out the brown gills gently with a teaspoon to create more space for the egg, especially for smaller mushrooms.
Step 3: Spread the pasta sauce evenly inside each mushroom cap.
Step 4: Crack one egg into each mushroom, being careful not to break the yolk.
Step 5: Drizzle the cream over the eggs, covering the surface as much as possible.
Step 6: Place the mushrooms on a baking tray and bake in the oven for 10 minutes.
Step 7: Remove the mushrooms from the oven and sprinkle grated cheese or lay cheese slices on top.
Step 8: Return the mushrooms to the oven and bake for an additional 5 minutes, or until the egg whites are set but the yolks remain slightly runny. Keep in mind the eggs will continue to cook slightly after removing from the oven.
Step 9: Garnish with fresh parsley if using, and serve immediately while warm.

Tips & Variations

Try using different sauces like marinara, pesto, or even a spicy tomato sauce to vary the flavor.
For a richer dish, use crème fraîche or sour cream instead of cream.
Change up the cheese based on your preference—mozzarella, cheddar, or feta work well.
If you prefer fully cooked yolks, bake a few minutes longer, watching carefully to avoid drying out the eggs.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, warm gently in a low oven or microwave until heated through, though the texture of the eggs may change slightly.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of mushrooms?

Yes, large mushroom caps like portobello work best because they hold the egg well. You can also try large cremini or chestnut mushrooms but may need to adjust cooking time.

What can I use if I don’t have cream?

You can substitute with milk, half-and-half, or even a dairy-free alternative like coconut cream, though it may slightly change the flavor and richness.

Sunday Sunshine Baked Eggs in Mushrooms Recipe

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★★★★★

5 from 147 reviews

Sunday Sunshine Baked Eggs in Mushrooms is a delightful and comforting breakfast or brunch recipe that features eggs baked inside large Portobello mushrooms with a rich base of pasta sauce, cream, and melted cheese. This dish offers a perfect balance of savory flavors and creamy textures, enhanced by fresh parsley garnish, making it an easy yet elegant way to start your day.

Author: Ella
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 2 servings 1x
Category: Breakfast
Method: Baking
Cuisine: Western
Diet: Low Salt

Ingredients

Scale

Mushrooms and Eggs

2 large Portobello mushrooms (flat)
2 eggs

Sauce and Cream

3 tbsp pasta sauce (or pizza sauce or other sauce of preference)
4 tbsp cream (1/4 cup)

Cheese and Garnish

4 tbsp grated cheese OR 2 slices of cheese (any melting cheese, e.g., tasty cheese)
Fresh parsley, finely chopped (optional, for serving)

Instructions

Preheat Oven: Preheat your oven to 180°C (350°F) to prepare it for baking the mushrooms with eggs.
Prepare Mushrooms: Remove the stalks from the mushrooms. Optionally, use a teaspoon to scrape out the gills (the brown part) to create more room for the egg, especially if the mushrooms are on the smaller side.
Add Sauce: Divide the pasta sauce evenly between the two mushrooms and spread it over the inside surface to form a flavorful base.
Crack Eggs: Crack an egg into each mushroom so the yolk sits in the center and whites spread out evenly inside the mushroom cap.
Add Cream: Drizzle the cream over the eggs, trying to cover the entire surface to add creaminess and assist in even cooking.
Bake Initial Time: Place the mushrooms on a baking tray and put them in the oven. Bake for 10 minutes to start setting the eggs.
Add Cheese: Remove the mushrooms from the oven and sprinkle the grated cheese or place the slices over the eggs.
Finish Baking: Return the mushrooms to the oven and bake for an additional 5 minutes or until the egg whites have just set and the yolks remain slightly runny. Keep in mind that eggs will continue to cook after removal from the oven.
Serve: Garnish with freshly chopped parsley if desired, and serve the baked eggs in mushrooms immediately for the best flavor and texture.

Notes

Use large, flat Portobello mushrooms for best results as they can hold the eggs well.
Adjust cooking time if you prefer firmer yolks by baking a bit longer or less if you prefer runnier yolks.
You can switch the pasta sauce with your favorite tomato-based sauce such as pizza sauce for added flavor variety.
Scraping out the mushroom gills is optional and depends on the size of the mushroom and your preference for egg space.
Fresh parsley adds a nice color contrast and a fresh herbal note but can be omitted if unavailable.

Keywords: baked eggs, mushrooms, breakfast recipe, brunch, Portobello, creamy eggs, easy breakfast, oven baked eggs