Roasted Eggs with Mushroom

Instructions

1. 1

   Preheat oven to 400°F (200°C). Lightly butter a large baking dish or four individual ramekins.

   Tip: Using individual ramekins creates an elegant presentation and ensures even cooking.

2. 2

   Heat olive oil in a large skillet over medium-high heat. Add sliced mushrooms and sauté for 5-7 minutes until golden brown and liquid has evaporated.

   Tip: Don't overcrowd the pan; cook mushrooms in batches if needed for better browning.

3. 3

   Reduce heat to medium, add minced garlic and thyme, and cook for 1 minute until fragrant.

   Tip: Watch carefully to prevent garlic from burning.

4. 4

   Divide the mushroom mixture evenly among the prepared baking dish or ramekins, spreading in an even layer.

5. 5

   Create small wells in the mushroom mixture and carefully crack 2 eggs into each well (or distribute eggs evenly if using a single dish).

   Tip: Keep the yolks intact for a beautiful presentation.

6. 6

   Drizzle cream over the eggs, then sprinkle with grated gruyere cheese, salt, and black pepper.

   Tip: The cheese will create a golden, melted top while the cream keeps the eggs tender.

7. 7

   Place in preheated oven and bake for 12-15 minutes until egg whites are set but yolks remain slightly runny, and cheese is melted and beginning to brown.

   Tip: Cooking time varies based on oven and whether using a single dish or individual ramekins.

8. 8

   Remove from oven and garnish generously with fresh parsley. Serve immediately while still warm.

   Tip: Serve with crusty bread or roasted vegetables for a complete meal.