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