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Eier aus dem Ofen mit Pilzen

Ramekin Baked Eggs with Mushrooms

Individual baked eggs with sautéed mushrooms, creamy crème fraîche, and thyme, baked to perfection in ramekins and served with toast. Healthy, hearty and easy to make!
Course Breakfast
Category Mediterranean
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Calories 177 kcal
Autor Elle

Ingredients

  • 1 tablespoon olive oil
  • 1/2 tablespoon unsalted butter
  • 2 shallots, finely chopped
  • 1 small garlic clove, minced
  • 400 g mixed mushrooms, stemmed and thinly sliced
  • 2 tablespoons crème fraîche
  • 2 teaspoons fresh thyme leaves
  • 4 large eggs
  • Parmesan, grated
  • Sea salt & freshly ground black pepper, to taste

To serve:

  • Toast

Method

  1. Preheat oven to 180°C (350°F) and lightly oil or butter 4 small ramekins.
  2. In a large skillet, heat the olive oil and butter over low heat and fry the shallot until softened. Add the mushrooms, increase the heat, and fry until the mushrooms are golden, about 7-8 minutes. Remove from the heat and stir in crème fraîche and fresh thyme. Season with salt and freshly ground black pepper.
  3. Divide the mushroom mixture between the 4 ramekin dishes. Make a shallow crater in the surface of the mushroom mixture. Break an egg into the centre of each ramekin. Sprinkle a little parmesan cheese over each egg and season with salt and freshly ground black pepper.
  4. Transfer to the preheated oven and bake until set around edges and still a bit jiggly in centres, about 15 minutes (for firm yolks, bake an additional 3-5 minutes). Remove from oven; let stand a couple minutes to set.
  5. Garnish with extra herbs and serve with toast. Enjoy!

Notes

For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.