Dinner Tonight: Baked Eggs with Mushrooms
This can best be described as a leftover meal. I had some extra onion and mushroom from another dinner, so I cooked them up, tossed them in a ramekin along with an egg, and then placed it in the oven. I initially was worried I needed some kind of sauce to tie everything together, but that's really what the yolk is all about. It oozed over the pile of goodness, making the very simple meal taste far more luscious than it had any right to be.
This is also the first time I've ever had any luck with baking eggs. I'd always get rock-hard yolks while the whites wanted to swim around my plates. It wasn't until I procured some ramekins that I decided to give the technique another shot. And I'm very glad I did. This is a perfect quick meal.
It is also obviously just one of thousand different fillings that can be piled into a ramekin. And while I loved it, it's probably just an easy introduction. Anybody have other favorites?
Baked Eggs with Mushrooms
- serves 1 -
Ingredients
1 egg
A couple handfuls of mushrooms, cleaned and sliced
1/4 onion, diced
1 tablespoon red wine vinegar
Sprinkle of grated Parmesan
1 tablespoon butter plus more for the ramekin
Salt and pepper
Procedure
1. Preheat the oven to 400°F. Place a skillet over medium heat and melt the tablespoon of butter. Add the onions and mushrooms and cook until the mushrooms are tender and onions are translucent, about five minutes. Pour in the red wine vinegar, turn heat to medium-high and cook until the liquid has evaporated. Season mixture with salt and pepper to taste.
2. Wipe the inside of a ramekin with a lot of butter. Dump in the onion and mushroom mixture, and form a well in the middle. Carefully slide one egg on top. Top with a sprinkling of Parmesan and a little more salt and pepper.
3. Place in the oven and cook for 15 minutes, or until the whites have set. Season with more salt and pepper to taste.
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9 Comments:
What were you cooking them in when yielding rubber yolks and runny whites? I get this effect even in my ramekins. help.
i8alot at 4:52PM on 12/10/08
Make these with a toast round on the bottom of the ramekin, topped with sliced plum tomatoes, then sliced avocado. A dab of sour cream on top, egg on top of that, maybe dotted with a little butter and Parmesan. Very good.
Try a water bath to help the fully-cooked egg issue. Place the ramekins in a baking dish and add hot water to the dish around the ramekins. It makes the ramekin heat up more evenly.
Thomas6 at 4:56PM on 12/10/08
My favorite ingredient combo for this: kimchi, prosciutto, grated cheddar, marjoram and butter. Totally insane, but also quite delicious.
simon at 5:11PM on 12/10/08
I would make my baked eggs just like in the recipe above and then sprinkle it with some truffle salt!
5starfoodie at 9:38PM on 12/10/08
salsa on the bottom {drain it so it's less watery} egg in the middle, grated cheese and some parsley on top.
cybercita at 9:43PM on 12/10/08
I find baked eggs come out best in ramekins or a muffin tin, with what should be far too much butter, and given a good shake every minute or so.
NotAmerican at 3:56AM on 12/11/08
@Thomas6 - Yeah, a water bath is the best way to make sure your baked eggs are cooked to perfection. It keeps the whites from staying super runny, but doesn't result in a hard yolk. I find that any old Pyrex baking dish filled with hot water works - a roasting dish would probably also work well.
Junie at 9:43AM on 12/11/08
Tomato under the egg, and on top, small bits of Brie is my perfect summertime weekend breakfast.
mikaque at 3:18AM on 12/12/08
I actually added 2 anchovy fillets and hot red pepper flakes to the onion & mushroom mix. Delicious! I also grated white cheddar on top since I did not have parmesan. Heavenly.
schweitzerj at 1:33PM on 01/11/09