Sunday Sunshine Baked Eggs in Mushrooms Recipe

Introduction

Start your Sunday morning with these delightful Sunshine Baked Eggs in Mushrooms. This simple, comforting dish combines juicy mushrooms with creamy eggs and melted cheese, making it a perfect easy breakfast or brunch treat.

Ingredients

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

Instructions

1. Step 1: Preheat your oven to 180°C (350°F).
2. Step 2: Remove the stalk from each mushroom. Optionally, scrape out the gills with a teaspoon to create more room for the egg if the mushroom is small.
3. Step 3: Spread the pasta sauce evenly between the two mushroom caps.
4. Step 4: Crack one egg into each mushroom, being careful not to break the yolk.
5. Step 5: Drizzle cream over the eggs to cover as much of the surface as possible.
6. Step 6: Place the mushrooms on a baking tray and bake in the oven for 10 minutes.
7. Step 7: Remove the mushrooms from the oven and sprinkle the grated or sliced cheese on top, then return them to the oven.
8. Step 8: Bake for another 5 minutes or until the egg whites are just set but the yolks remain runny. Keep in mind that the eggs will continue to cook slightly after you take them out.
9. Step 9: Garnish with chopped parsley if desired, and serve immediately while warm.

Tips & Variations

• Try replacing the pasta sauce with pesto or salsa for a different flavor twist.
• Use different cheeses like mozzarella, cheddar, or feta according to your taste.
• For extra veggies, add chopped spinach or bell peppers under the egg before baking.
• Scraping the mushroom gills is optional but can prevent a watery dish and allows more room for the egg.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a microwave or oven to avoid overcooking the eggs. This dish is best enjoyed fresh for optimal texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of mushrooms?

Yes, large flat mushrooms like Portobello work best because they hold the egg well, but you can experiment with other large mushroom varieties.

How do I know when the eggs are cooked perfectly?

The whites should be set while the yolks remain a little runny. Baking for about 15 minutes in total at 180°C usually achieves this, but ovens vary. Watch closely during the last minutes to avoid overcooking.

Sunday Sunshine Baked Eggs in Mushrooms Recipe

Print Recipe

★★★★★

4.7 from 135 reviews

Sunday Sunshine Baked Eggs in Mushrooms is a delightful and easy breakfast or brunch recipe where large Portobello mushrooms are filled with a flavorful base of pasta sauce, topped with eggs, cream, and melted cheese, then baked until perfectly set. The dish delivers a comforting combination of savory flavors and a creamy texture, perfect for a cozy morning meal.

• Author: Cleo
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 2 servings 1x
• Category: Breakfast
• Method: Baking
• Cuisine: Western
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Mushroom Base

• 2 large Portobello mushrooms
• 3 tbsp pasta sauce (or pizza sauce or preferred sauce)

Egg Mixture

• 2 eggs
• 4 tbsp cream (1/4 cup)
• 4 tbsp grated cheese OR 2 slices cheese (any good melting cheese, e.g., tasty cheese)

Garnish

• Fresh parsley, finely chopped (optional)

Instructions

1. Preheat Oven: Preheat the oven to 180°C (350°F) to prepare for baking the mushrooms with eggs.
2. Prepare Mushrooms: Remove the stalk from each mushroom. Optionally, scrape out the gills (the brown part inside) with a teaspoon especially if the mushrooms are smaller to allow more room for the egg.
3. Spread Sauce: Evenly divide the 3 tablespoons of pasta sauce between the two mushroom caps, spreading it out to create a flavorful base.
4. Add Eggs: Crack one egg into each mushroom cap carefully so the yolk remains intact.
5. Add Cream: Pour the 4 tablespoons of cream over the eggs, drizzling to cover the surface as much as possible to add creaminess.
6. Bake Initial: Place the mushrooms on a baking tray and bake in the oven for 10 minutes to start cooking the eggs gently.
7. Add Cheese: Remove the mushrooms from the oven and sprinkle the 4 tablespoons grated cheese or place 2 slices of cheese on top of the eggs.
8. Bake Again: Return the mushrooms to the oven and bake for an additional 5 minutes or until the egg whites are just set and the yolks remain runny to your preference. Keep in mind the eggs will continue to cook slightly after removing from the oven.
9. Garnish and Serve: Garnish with finely chopped fresh parsley if desired and serve immediately for best texture and flavor.

Notes

• Use large Portobello mushrooms for enough space to hold the egg and toppings comfortably.
• Replacing pasta sauce with pizza sauce or any preferred sauce works well to customize flavor.
• Adjust baking time if you prefer firmer yolks; reduce baking time for runnier yolks or extend slightly for harder yolks.
• Scraping out the gills is optional but helps create more space for the egg in smaller mushrooms.

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