Baked Eggs with Mushrooms (Shirred Eggs)
User Reviews
5
Baked Eggs with Mushrooms (Shirred Eggs)
Description
Baked Eggs with Mushrooms (Shirred Eggs) combine thinly sliced mushrooms sautéed in butter with garlic, fresh thyme, salt, and pepper, joined by fresh baby spinach wilted briefly in the same pan. This mixture forms a savory bed in buttered ramekins. Eggs are cracked directly onto the mushroom-spinach base, seasoned with salt and pepper, then drizzled with heavy cream and topped with grated Parmesan cheese for richness.
The ramekins are baked in a preheated oven just until the egg whites are set while the yolks remain runny or cooked to preference, usually around 12 to 15 minutes. The gentle baking preserves delicate textures and melds flavors without overcooking.
Best served warm directly from the ramekins, these baked eggs offer a pleasing combination of tender mushrooms, creamy cheese, and silky egg yolk. They work well for breakfast, brunch, or a light dinner accompanied by crusty bread.
Using fridge-cold large eggs helps achieve runny yolks with set whites. If eggs are at room temperature, slightly adjust the baking time. The optional smoked paprika and chopped chives add color and subtle flavor contrast when sprinkled on top before serving.
Ingredients
Mushroom Spinach Filling:
- 30g / 2 tbsp butter unsalted
- 200g / 7oz mushrooms , sliced thinly (0.3cm / 1/8")
- 2 cloves garlic , finely minced
- 2 tsp thyme fresh leaves
- 1/4 tsp kosher salt cooking salt
- 1/8 tsp black pepper
- 4 cups baby spinach
Baked Eggs:
- 4 egg fridge cold (Note 1, large
- Pinch salt
- Pinch black pepper
- 1/4 cup thickened cream (heavy cream)
- 4 tbsp parmesan , freshly grated
- 1/8 tsp smoked paprika (optional)
- 2 tsp chives , finely chopped (optional)
Instructions
- Preheat oven to 200°C / 390°F (180°C fan). Lightly oil or butter four ramekins – 300ml / 10oz (1 1/4 cups).
- Cook mushrooms: Melt butter in a large skillet over medium high heat. Cook mushrooms until starting to go golden on the edges, 3 minutes. Add garlic, thyme, salt and pepper. Cook for further 1 minute until mushrooms and garlic are golden.
- Wilt spinach: Add spinach and stir for 30 seconds, just until wilted.
- Fill ramekins: Divide mushroom mixture evenly into the ramekins. Make a slight dent in the middle, crack eggs in (yolk should settle in centre). Sprinkle each egg with pinch of salt and pepper, drizzle with cream, pile on parmesan.
- Bake: Bake in oven for 12 - 15 minutes until egg whites are just set and yolks are cooked to your liking (I like runny!). Check it at 12 minutes - hotter ovens, lower walled ramekins etc can make them cook faster. Take out of oven slightly undercooked as egg will keep cooking.
- Paprika: Sprinkle smoked paprika and chives on top, serve immediately with warm bread for dunking!
Notes
- Use fridge-cold large eggs to help keep yolks runny while whites set effectively.
- If using room temperature eggs, bake for approximately 12 minutes, checking for doneness.
- "Large eggs" typically weigh 55-60 grams (Australia) or about 2 ounces (US).
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 211 kcal
% Daily Value*
| Calories | 211cal | 11% |
| Carbohydrates | 4g | 1% |
| Protein | 10g | 20% |
| Fat | 18g | 28% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 205mg | 68% |
| Sodium | 317mg | 13% |
| Potassium | 421mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 3579IU | 72% |
| Vitamin C | 12mg | 13% |
| Calcium | 130mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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