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I’m not going to pretend these are a healthy breakfast option, instead I’m going to revel in their sheer indulgent deliciousness. They also take less than twenty minutes to make – & that includes the being in the oven time.

The dish is simple: fried mushrooms, herbs and spring onions/scallions in butter with an egg cracked over, and topped with double/heavy cream and cheese. Mmmmmmm……

First very thinly slice a large handful of mushrooms, and fry them until soft in a generous amount of butter over a medium heat with half a chopped clover of garlic, lots of fresh herbs  (we had chervil, thyme and oregano* left over from Thanksgiving) and three chopped spring onions/scallions (use half the green parts).

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Divide the herby mushroom mixture between four ramekins, add salt & pepper and carefully break an egg over each pot.

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Pour over a tablespoon of double/heavy cream. Add a dash more salt & pepper. Sprinkle over grated cheese. I used lots of parmesan and a little bit of grated Monterey Jack I found in the fridge for chewyness.

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Bake in a pre-heated hot oven for about 10 minutes. (Twenty, if like me you can’t abide runny eggs.) Sprinhle over a little thyme for presentation, and eat with fingers of toast.

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We had lots of other things for breakfast so we just had one egg each, but if you were just having these, then I think you need two – but I warn you they are very, very rich, so I would use less cream and cheese in each one.

*If you don’t have any fresh herbs, then omit entirely. Dried herbs are too over powering.

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5 comments

Reply

Wow these look amazing! I have never even heard of this dish before, thank you for opening my eyes to a little indulgent egginess. Great post.

Reply

Fantastic! I’m always looking for new ways to enjoy eggs – we seem to constantly have a surplus.

Reply

This looks super tasty. I am gonna try it on an extra lazy weekend morning, thanks a lot for sharing. x

Reply

Oh yum! So gonna try with spring onion added in!!

MMMMMM

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