Eggs Baked in Mushrooms

(from teacherrap’s recipe box)

Source: Marie Simmons (from RecipeThing user saymyname)

Serves 4 people

Categories: Breakfast, Eggs

Ingredients

  • 1 lb mixed fresh mushrooms
  • 3 tablespoons extra virgin olive oil
  • 1/2 cup chopped onion
  • 2 garlic cloves, minced
  • 1 cup diced seeded ripe tomato, with their juices
  • 2 tablespoons finely chopped fresh flat-leaf parsley
  • 2 tablespoons chopped fresh basil
  • kosher salt
  • freshly ground black pepper
  • 4 large eggs
  • 1/4 cup grated asiago cheese
  • toasted bread

Directions

  1. Preheat oven to 400°; generously butter four 8-ounce ramekins or small gratin dishes (about 1 inch deep and 5 inches in diameter); set the dishes on a baking sheet.

  2. Wipe the mushrooms clean with a damp paper towel; remove and discard the stems of shiitake mushrooms, if using.

  3. Chop the mushrooms into 1/4-inch pieces; you should have about 7 cups.

  4. Heat the oil in a large skillet over medium heat; add in the mushrooms and onion; saute until mushrooms are tender and lightly browned, about 5-8 minutes.

  5. Stir in the garlic; cook/stir for 2 minutes.

  6. Add in the tomatoes and their juices, parsley, and basil; cook/stir until the tomatoes are soft and the mixture is evenly moistened, about 2 minutes.

  7. Add salt to taste and a grinding of pepper.

  8. Transfer the mushroom mixture to the prepared dishes.

  9. With the back of a spoon, make an indentation in the center of the mushroom mixture in each dish; break the eggs one at a time into a cup and slip an egg into each dish; sprinkle with the cheese.

  10. Bake until the whites are set, about 8 minutes; serve at once with the toast.

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