Baked Eggs With Mushroom Sauce Recipes

BAKED EGGS IN MUSHROOM SAUCE

Steps:

• Preheat the oven to 350 degrees F. Lightly grease individual ramekins or a 1 quart casserole dish. Combine the bouillon cube and water and stir to dissolve the bouillon. Set aside. Slice the mushrooms. Heat the butter in a skillet over medium heat. When melted, add the mushrooms and cook, stirring frequently, for 10 minutes. Sprinkle the flour over the mushrooms and stir to combine. While stirring, slowly add the milk and stir until incorporated. Add the dissolved bouillon cube, onion, salt, and pepper. Cook, stirring frequently, until the sauce thickens. Divide the sauce between the ramekins (or pour into the casserole dish). Gently break an egg into each ramekin or position them evenly in the casserole dish. Place in the oven and bake at 350 degrees F until the eggs are cooked to desired doneness, about 20 minutes for a semi-firm yolk. Serve hot.

CREAMY CHICKEN AND MUSHROOMS WITH EGG NOODLES

Steps:

• Season chicken with salt and pepper. Heat a large straight-sided skillet over medium-high; swirl in 2 tablespoons oil. Add chicken and cook until golden brown, 2 to 3 minutes a side; transfer to a plate. Add mushrooms to skillet, season, and cook, stirring, until beginning to brown, about 7 minutes. Add shallots and remaining 1 tablespoon oil; cook until translucent, 1 to 2 minutes.
• Stir in mustard, broth, and noodles; bring to a boil, then cover, reduce heat to medium, and simmer 3 minutes. Uncover; stir in cream cheese. Cook, stirring, until noodles are tender and sauce coats a spoon, about 3 minutes. Return chicken to skillet and cook through, about 1 minute more. Serve, sprinkled with parsley.

SAUTEED MUSHROOMS WITH TOASTED FLATBREAD AND BAKED EGGS

Steps:

• Preheat oven to 425 degrees. Toast flatbread over the flame of a gas burner or under broiler. Tear into 2-inch pieces; set aside.
• Heat oil and garlic in a large ovenproof skillet over medium heat, stirring, until garlic is fragrant but not browned, about 1 minute. Increase heat to medium-high, add mushrooms, and cook, stirring occasionally, until tender and golden brown, about 10 minutes. Season with salt and red-pepper flakes. Add wine, scraping up browned bits. Stir in flatbread and thyme; remove from heat.
• Make 4 shallow wells in mushroom mixture and crack 1 egg into each well. Transfer to oven and cook until egg whites have just set, about 4 minutes. Season eggs with salt and red-pepper flakes.

MUSHROOM BAKED EGGS WITH SQUISHED TOMATOES

Steps:

• Heat oven to 200C/180C fan/gas 6. Brush the mushrooms with a little oil and the garlic (if using). Place the mushrooms in two very lightly greased gratin dishes, bottom-side up, and season lightly with pepper. Top with the chopped stalks and thyme, cover with foil and bake for 20 mins.
• Remove the foil, add the tomatoes to the dishes and break an egg carefully onto each of the mushrooms. Season and add a little more thyme, if you like. Return to the oven for 10-12 mins or until the eggs are set but the yolks are still runny. Top with the rocket and eat straight from the dishes.