Creamy Garlic Mushrooms with Baked Eggs
Ingredients
- 1 poundmushrooms (cremini, baby bella, or mixed)
- 4 clovesgarlic
- 2 tablespoonunsalted butter
- ½ cupheavy cream
- 2 teaspoonthyme (fresh or 1 teaspoon dried)
- ·salt
- ·black pepper
- 4 largeeggs
- 1 loafcrusty bread (for serving)
Prep
- 01
Slice 1 pound mushrooms into quarters or eighths (or halve smaller ones).
- 02
Mince 4 cloves garlic.
Method
- 01
Preheat your oven to 375°F.
- 02
Melt butter in a large skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, for 5 to 7 minutes until they release their moisture and begin to brown. Season with salt and pepper.
- 03
Add the minced garlic and thyme to the skillet and cook for 1 minute until fragrant.
- 04
Pour in the cream and stir gently to combine. Simmer for 2 minutes until the sauce thickens slightly. Taste and adjust seasoning.
- 05
Transfer the mushroom mixture to a shallow baking dish or cast-iron skillet. Using the back of a spoon, create 4 small wells in the mixture.
- 06
Crack one egg into each well. Bake for 10 to 12 minutes, until the egg whites are set but the yolks are still slightly runny.
- 07
Remove from the oven and serve hot with crusty bread for soaking up the sauce.
Spice Tips
For warmth, add a pinch of smoked paprika or a small grating of fresh nutmeg to the cream. A crack of red pepper flakes brings gentle heat. Fresh tarragon or chives scattered over the top add brightness.
For firmer yolks, bake a minute or two longer. Leftovers reheat gently in a low oven. A pinch of Dijon mustard stirred into the cream adds subtle depth.