Sunday Sunshine Baked Eggs in Mushrooms Recipe
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.
- 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
