Baked Mushroom & Egg Ramekins
Baked Mushroom & Egg Ramekins

Baked Mushroom & Egg Ramekins

Mushrooms and eggs have a delicious affinity – their delicate flavours complementing each other, rather than overpowering. This traditional egg dish is given a luxurious touch by adding a layer of fried mushrooms. Serve it with toast fingers for brunch.
1 tbsp of olive oil
½ onion, finely chopped
400g of white mushrooms, thinly sliced
2 tbsp of any freshly chopped green herb, plus extra to garnish
4 eggs
4 tbsp of double/heavy cream
4 tbsp of grated Parmesan cheese
Salt & freshly ground black pepper
4 ramekins
Step 1

Preheat oven to 180°C (350°F) Gas 4.

Step 2

Heat the olive oil in a frying pan. Fry the onion over low heat, until softened. Add the mushrooms, increase the heat, and fry briefly until the mushrooms are softened. Mix in the herbs, if using, season with salt and freshly ground black pepper, and cook for a further 2 minutes.

Step 3

Divide the mushroom mixture between the 4 ramekin dishes. Break an egg into the centre of each ramekin. Season the eggs with salt and freshly ground black pepper. Pour a tablespoon of cream over each egg, then sprinkle each with Parmesan cheese.

Step 4

Bake in the preheated oven for 8-10 minutes for runny yolks, or 15-20 minutes for set yolks. Garnish with extra herbs, if using, and serve warm from the oven.

The Thrifty Cookbook published by Ryland Peters & Small (£14.99)

Photography © Ryland Peters & Small

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