Baked Eggs with Chanterelles

Baked eggs with chanterelles mushrooms make an elegant and festive starter or breakfast. Easy to make, they’re delicious with a side of crusty bread.

Here’s a very simple and rustic recipe that takes me back to my childhood in the rural part of France. I remember fall, the long walks in the woods, and mushrooms of course! Baked eggs look fancy, but they’re incredibly simple to make. Just look at the video tutorial and see by yourself. Yet, baked eggs always make a great impression among guests.

I first created this version with sautéed chanterelles a decade ago when I lived in Sweden. Mushroom picking is a thing in Sweden, and chanterelles are the most loved variety, usually picked in late summer. There is a billion ways to enjoy them, as long as they remain the star of the show in any recipe. In this regard, these baked eggs with chanterelles are spot on!

The recipe ingredients (+ substitutes)

• Eggs. They’re the star of the show. Choose them fresh, and if possible go for omega-3 eggs, that have a more orange color yolk.
• Chanterelles mushrooms. You’ll find them in season. If you don’t see any in your grocery store or at the farmer markets, simply go for other mushrooms (see below).
• Thyme. I strongly recommend fresh thyme over dried thyme in this recipe. It will bring up all the earthy flavors of the dish.
• Sour cream or crème fraîche. The second option is my favorite, as it has a richer, creamier flavor that’s less tangy than sour cream.
• Shallots. They’re the elegant part of the dish, together with the chanterelles. You could replace them with red onions, but shallot have a more subtle sharp flavor.

Can I use other mushrooms in this recipe?

You sure can. Chanterelles are indeed hard to find in stores, and usually available in a very short period. The reason? They can’t be grown commercially ; they have to be foraged from the wild. It makes them precious and pricey too.

Instead of chanterelles, you can use any mushrooms you like. For a cheap, simple version, go for white or brown button mushrooms. For a fancier version, use oyster mushrooms, shiitake mushrooms or trumpet mushrooms. You can prepare them the exact same way as chanterelles, simply cut the larger ones if needed.

How to make baked eggs with chanterelles?

• Sauté the chanterelles with shallots and thyme, until fragrant.
• Now assemble the ramekins, starting with a spoonful of cream, some sautéed mushrooms, and crack an egg on each of them. Don’t forget to season with salt and pepper.
• Place the ramekins in a shallow baking dish, and pour water in the dish halfway up the ramekins. Bake, until the whites are set and the yolks still soft. Season some more, and enjoy!

How to serve baked eggs with chanterelles?

I usually recommend serving baked eggs with chanterelles alongside with a side of crusty bread. Think whole wheat no-knead bread, multiseed no-knead bread, or simply some baguette. Dip into the yolk, and enjoy the rest with a spoon. Easy!

More egg-based recipes you’ll love:

• Baked Eggs with Smoked Salmon
• Salmon Avocado Eggs Benedict
• Deluxe Shakshuka with Spicy Potatoes and Chickpeas
• Scrambled Egg Croissant Breakfast Sandwich
• Apple Clafoutis

Baked Eggs with Chanterelles

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• Author: Delphine Fortin
• Prep Time: 10 mins
• Cook Time: 15 mins
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Breakfast
• Diet: Vegetarian

Baked eggs with chanterelles mushrooms make an elegant and festive starter or breakfast. Easy to make, they’re delicious with a side of crusty bread.

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Ingredients

Scale 1x2x3x

• 1 Tablespoon unsalted butter
• 4 Tablespoons (60g) sour cream or crème fraîche
• Coarse salt and freshly ground black pepper
• 1 Tablespoon extra virgin olive oil
• 4 ounces (110g) chanterelles mushrooms*
• 2 Tablespoons (30g) fresh thyme + extra for serving
• 1 small shallot, minced
• 4 large eggs
• 1 ounce (30g) parmesan cheese, grated

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Instructions

1. Preheat the oven to 375°F (180°C). Butter 4 small bowls or ramekins.
2. Add the sour cream to a bowl, and season with salt and pepper. Set aside.
3. Heat olive oil in a frying pan over medium high heat. Once hot, add in the chanterelles, thyme and shallots, and sauté until chanterelles are tender, about 3-5 minutes.
4. Pour a scant Tablespoon of the cream mixture in each ramekin. Then, evenly divide the mushrooms between the ramekins and crack one egg on top. Season with coarse salt and freshly ground pepper.
5. Place the ramekins in a baking dish and pour enough boiling water to come halfway up each ramekin. Place in the oven and bake for 15 minutes or until the whites are set and the yolks still soft. Sprinkle some grated parmesan cheese over the ramekins and add extra thyme sprigs for serving. Enjoy immediately!

Notes

* You can sure replace chanterelles with other mushrooms of choice. White or brown button mushrooms work just fine, but you can also go for oyster mushrooms or shiitake.

Appetizers, Easter, Eggs, Fall, Gluten-Free, Mushrooms, Quick & Easy, Savory Breakfasts, Thanksgiving, Vegetarian, Winter

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Lastly, if you make this Baked Eggs with Chanterelles, be sure to leave a comment and give this recipe a rating, letting me know how you liked it. And of course, don’t forget to tag me on Instagram! Thank you and enjoy!