Baked Eggs with Chanterelles
- 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.
Ingredients
Scale
- 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
Instructions
- Preheat the oven to 375°F (180°C). Butter 4 small bowls or ramekins.
- Add the sour cream to a bowl, and season with salt and pepper. Set aside.
- 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.
- 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.
- 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.
© 2024 Del's cooking twist
https://www.delscookingtwist.com/baked-eggs-with-chanterelles-and-thyme/