I’m doing this whole eggs around the world thing, or at least trying to. I mean, I think all countries eat eggs, don’t they? At least I hope they do. This actually isn’t one of those dishes, but it is inspired by a few of the dishes I want to make.
I have to admit that I was a bit apprehensive to serve this up to the hubs. I don’t know why, but I just didn’t think he’d be as thrilled to eat it as I was. Actually, I could say that about all the recipes I make for dinner. He just eats whatever I serve, for the most part. I think there’s only been two complete fails or maybe three. One I served the other two I just tossed and we ordered in. We’ve all been there, right?
No? Just me? K. Moving on…
So, I sort of took the coddled eggs thing and ran with it. I know coddled eggs usually have a coddler that you cook them in. Yeah. So can’t justify buying coddlers or me to bake eggs in. So, that’s one of the recipes you WILL NOT see on the eggs around the world thing. Unless someone wants to donate a few to my cause? Anyone? Beuler?
Coddled eggs are usually boiled in this contraption, but then I started seeing recipes for coddled eggs that were baked. You can imagine my confusion. So, Wiki says that coddled eggs are partially or mostly cooked by submerging them in gently boiling water. Yeah. These aren’t those.
Time to change the recipe name. Umm… baked eggs! We have a winner!! Mushroom Cheddar Baked Eggs to be exact. Doesn’t quite sound as fancy as coddled eggs, but what can a hoor to do?
Yup. That’s what it looked like when I dove in and mixed all the mushrooms, tomatoes, and egg all together. No. I do not like runny yolks. Hence why I don’t eat a lot of eggs Benedict; they look at you funny when you ask for your eggs to be “well done” in a restaurant. Isn’t it honestly just making you hungry to look at? It sure doesn’t look brunch worthy, but trust me, when you pull these babies out of the oven they will be. Then everyone will dive into the dish and it’ll look like this and they will be amazed at the flavor.
These Mushroom Cheddar Baked Eggs are fancy enough to serve for a delicious breakfast of brunch without all the fancy ingredients. Unless you call shallots fancy, then well, there’s one fancy ingredient. In the AKHA household, they’re a staple. So are mushrooms and cheddar and bread and garlic. I can easily whip these bad boys up any time I want and have a delicious, fancy meal on the table quickly.
Have surprised guests spend the night? No problem! Sauté up some shrooms and shallots, chop some tomatoes, crack some bake, and bake while sipping coffee. Breakfast is ready! In laws over for a holiday brunch? They’ll be impressed with the delicious flavors, individual servings of egg goodness, and delicious garlic toast to dip into the eggs. Whip up some mimosas and you’re good to go!
Just look at that stage presence! Imagine the look on their faces when you pull these beauties out of oven and serve them up. Just look at them!! Tell me you can’t wait to grab some toast and dive right in! If not, you’re kidding yourself. You know you want to grab some a toast and scoop up some of those delicious vegetables and rich egg. Admit it!! Well, I know I do! I’m going to head to the kitchen and whip up another batch because I’m hungry and these were delicious!!
What’s your favorite way to cook eggs?
This dish can easily be prepped ahead of time and then it's just a crack of the eggs before baking. These Mushroom Cheddar Baked Eggs are perfect for breakfast, brunch, or a #meatfree dinner.
- 1 cup shallots
- 3 cups mushrooms
- 2 tablespoons butter
- 1 cup diced tomatoes
- 1 cup cheddar cheese
- 1 teaspoon thyme
- 1 teaspoon rosemary
- 8 large eggs
- 8 slices French bread
- 2 cloves garlic, cut in half
- Preheat oven to 350.
- Heat a large skillet coated with cooking spray. Sauté the shallots until they begin to brown lightly. Stir in the mushrooms and continue to sauté until they release their juices and begin to brown. Set aside.
- Place half a tablespoon of butter in each of four individual baking dishes, place on a baking sheet, and heat in the oven 2 to 3 minutes or until the butter begins to melt. Using a basting or pastry brush, spread the melted butter around the inside of each baking dish.
- Divide the mushroom mixture evenly between the four baking dishes. Top with 1/4 cup diced tomatoes and 1/4 cup cheddar cheese then sprinkle the herbs over the tomatoes.
- Using the back of a spoon, make two indents in each ramekin and carefully crack one egg into each indent. Bake at 350 for 15 to 22 minutes or until the yolks are set to your liking.
- While the eggs are baking, lightly toast the bread. Gently rub the toast with the cut side of the garlic until the bread is fragrant.
- Remove the eggs from the oven and allow to cool slightly before serving with the garlic toast.