Sunday Sunshine Baked Eggs in Mushrooms Recipe
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.
- 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
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
- Preheat Oven: Preheat the oven to 180°C (350°F) to prepare for baking the mushrooms with eggs.
- 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.
- Spread Sauce: Evenly divide the 3 tablespoons of pasta sauce between the two mushroom caps, spreading it out to create a flavorful base.
- Add Eggs: Crack one egg into each mushroom cap carefully so the yolk remains intact.
- Add Cream: Pour the 4 tablespoons of cream over the eggs, drizzling to cover the surface as much as possible to add creaminess.
- Bake Initial: Place the mushrooms on a baking tray and bake in the oven for 10 minutes to start cooking the eggs gently.
- 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.
- 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.
- 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
