0 from 24 votes
Sunday Sunshine Baked Eggs in Mushrooms
Something different for breakfast that takes minutes to prepare! Note: the recipe assumes the pasta sauce and cheese have salt in them. If not, just sprinkle a pinch of salt over the pasta sauce before cracking the egg in.
Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings: 2
Calories: 161 kcal
Course:
Breakfast , Brunch
Ingredients
- 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)
Instructions
- 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.
Cup of Yum
Notes
- Make sure the mushrooms you get are not cracked, otherwise the eggs and sauce will leak out while cooking. Also, mushrooms with caps that are shaped like bowls with edges turned inwards are better for holding the egg in.
- 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 2 1/2 tbsp of tomato paste with 1/2 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.
- 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.
- Nutrition per serving.
Nutrition Information
Serving
168g
Calories
161cal
(8%)
Carbohydrates
7.5g
(3%)
Protein
11.8g
(24%)
Fat
9.8g
(15%)
Saturated Fat
4.6g
(23%)
Cholesterol
180mg
(60%)
Sodium
231mg
(10%)
Potassium
452mg
(13%)
Fiber
1.6g
(6%)
Sugar
2.9g
(6%)
Vitamin A
450IU
(9%)
Vitamin C
2.5mg
(3%)
Calcium
110mg
(11%)
Iron
1.4mg
(8%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 161
% Daily Value*
| Serving | 168g | |
| Calories | 161cal | 8% |
| Carbohydrates | 7.5g | 3% |
| Protein | 11.8g | 24% |
| Fat | 9.8g | 15% |
| Saturated Fat | 4.6g | 23% |
| Cholesterol | 180mg | 60% |
| Sodium | 231mg | 10% |
| Potassium | 452mg | 10% |
| Fiber | 1.6g | 6% |
| Sugar | 2.9g | 6% |
| Vitamin A | 450IU | 9% |
| Vitamin C | 2.5mg | 3% |
| Calcium | 110mg | 11% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.