Something a little different for breakfast that takes minutes to prepare!
I made these last weekend. Yes, on a Sunday. And yes, it was sunny. And yes, I am usually very uncreative when it comes to recipe names, and writing generally. But I like to think that I can get creative in the kitchen, and so that’s what I focus my energy on, not coming up with catchy names for my recipes!
“Check the mushrooms to make sure the cap isn’t cracked. Otherwise the egg will leak out. It’s so disappointing to open the oven to find that there is no egg left in the mushroom!”
These are fabulous for something different to start your day (though I have had these for dinner, too). You will need large mushrooms for these, large enough to hold an egg. In Australia, flat mushrooms or Portobello mushrooms are perfect. Make sure you get mushrooms that aren’t cracked, otherwise the egg might seep out while cooking.
I lined the mushroom caps with pasta sauce because that’s what I had on hand but I’ve also used pizza sauce before. Both work equally well so go with what your flavour preference is and what you have on hand. You could even use tomato ketchup, though personally I haven’t done this before. I spread the sauce in the mushroom cap before cracking the egg in for a few reasons:
1. Adds flavour. Otherwise it’s just mushroom, egg + cheese which I found was a bit lacking in flavour;
2. Adds moisture. If I didn’t use the sauce in the mushroom, I would probably have something on the side; and
3. Provides an extra barrier to prevent any egg from leaking through the mushroom cap (not a huge concern, but it’s an extra precaution).
This is a breakfast that will put a smile on anyone’s face. I’m grinning from ear to ear just writing about it. And now if you’ll excuse me, I need to get stuck into my eggs. Oh and PS, it’s only 160 calories per serving. So it’s guilt free pleasure. Not much of that left in this world!
- 2 large mushrooms (flat, Portobello) (note 1)
- 2 eggs
- 3 tbsp pasta sauce (or pizza sauce or other sauce of preference) (note 2)
- 4 tbsp cream (1/4 cup)
- 4 tbsp grated cheese OR 2 slices of cheese (any cheese that's good for melting. I used sliced tasty cheese)
- Fresh parsley, finely chopped (optional - for serving)
- Preheat oven to 180C/350F.
- Remove stalk from mushroom. Optional - scrape gills out with a teaspoon (the brown part). I usually only do this if the mushroom is on the small side and I need to make more room for the egg to fit.
- Divide the pasta sauce between the mushrooms and spread.
- Crack an egg into each mushroom.
- Pour cream over the eggs, drizzling to try to cover the whole surface.
- Place mushrooms in the oven for 10 minutes.
- Remove from oven and sprinkle over the cheese, then return to oven.
- Bake for a further 5 minutes or until the egg whites are just set and (hopefully) the yolks are still runny (see note 3 for cooking time guidance). Remember that the eggs will continue to cook after you take them out of the oven.
- Garnish with parsley, if using, then serve immediately.
2. I usually use pasta sauce to make this because I often have a jar in my fridge. You could also use pizza sauce (which I have done before and I really like it), or tomato ketchup (which I have not yet tried). To make a quick pasta/pizza sauce, combine 2½ tbsp of tomato paste with ½ tbsp water, and a pinch of each of the following: garlic powder, onion powder, dried oregano, sugar, salt and pepper. Mix, then use per the recipe.
3. Cooking times for baked eggs can really vary between ovens. Usually it takes 15 minutes in my oven, but using other people's ovens it has taken up to 25 minutes. So make sure you check it at 15 minutes then every couple of minutes after that. I find that baked eggs go from under to overcooked very quickly. And remember the eggs will continue to cook after you take them out of the oven so I recommend taking them out while the whites are still a wee bit wobbly. Then it will set by the time you get it to the table, sit down and get stuck into it.