Everyday Cooking

Baked Eggs with Mushrooms and Gruyere

October 31, 2013

Each Thursday, Emily Vikre (a.k.a fiveandspice) will be sharing a new way to love breakfast -- because breakfast isn't just the most important meal of the day. It's also the most awesome.

Today: A breakfast to sustain anyone -- even a new mom.

Baked eggs from Food52

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Have I mentioned I have a 7-week old baby at home? Since having him our lives have been turned topsy-turvy, as lives with a newborn are wont to be. It’s great fun and hugely exhausting and every minute is, shall we say, a learning opportunity. After the storm of the first couple weeks with him, I’ve started to get back to cooking us dinners. Just barely. On the other hand, from the very first day we got home with him, breakfasts were imperative.  

I’ve never felt so hungry as each morning when I get up, or should I say “get up,” after having spent a good chunk of the night awake and nursing. Mornings have been punctuated by an even more intense than usual need to replenish with a hardy breakfast (nursing really takes it out of you!). Compounded by the fact that I’m never sure when or if I’ll manage to fit in lunch.  

Basically this has meant eggs even more often than usual. Eggs cracked over some leftover cooked vegetables then showered with cheese, drizzled with cream, and baked until they are velvety and just barely runny really fit the bill. I especially like this combination with sautéed mushrooms that give the dish meatiness and go nicely with the appealing funk of Gruyere. It can seriously keep you going all day, especially if that whole day is spent on your feet bouncing a little baby boy! 

Baked Eggs from Food52

Baked Eggs with Mushrooms and Gruyere

Serves 2 to 4

1 tablespoon butter
8 ounces of mushrooms (any sort you want), sliced
1 clove garlic, minced
1/2 teaspoon dried thyme
Salt and pepper
4 eggs
1/3 cup shredded Gruyere
2 tablespoons heavy cream

See the full recipe (and save and print it) here.

Photos by Emily Vikre

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  • Ann
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    Oui, Chef
I like to say I'm a lazy iron chef (I just cook with what I have around), renegade nutritionist, food policy wonk, and inveterate butter and cream enthusiast! My husband and I own a craft distillery in Northern Minnesota called Vikre Distillery (www.vikredistillery.com), where I claimed the title, "arbiter of taste." I also have a doctorate in food policy, for which I studied the changes in diet and health of new immigrants after they come to the United States. I myself am a Norwegian-American dual citizen. So I have a lot of Scandinavian pride, which especially shines through in my cooking on special holidays. Beyond loving all facets of food, I'm a Renaissance woman (translation: bad at focusing), dabbling in a variety of artistic and scientific endeavors.


Ann January 18, 2015
I liked this dish and the ease of making it, but felt the thyme was a bit overpowering. Delicious otherwise.
Deanna November 6, 2013
I made this for dinner. I divided it into 2 individual dishes because hubbie and I like our eggs differently. I had to use regular swiss and maybe too much. The mushrooms were divine. I am going to put this in my regular rotation for easy dinners. Thanks.
Emily November 4, 2013
This is a beautiful dish! Looks yummy and nutritious. Thanks for the inspiration!

~Emily from The Orange Slate
fiveandspice November 5, 2013
LittleMissMuffin November 2, 2013
congratulations on the new baby and enjoy the appetite and calorie allowance that comes with nursing! I miss the 26 months (2 kids) I spent nursing...things taste so much better when you are starving!
fiveandspice November 5, 2013
Definitely loving the extra calorie allowance. :)
Oui, C. November 1, 2013
This would be such an awesome breakfast for dinner dish!
fiveandspice November 5, 2013
Most definitely!
ChefJune November 1, 2013
Mazel Tov on your new baby boy. and thanks for such an excellent breakfast idea. This is going to happen at Chez Julia on Sunday!
fiveandspice November 5, 2013
Thanks so much! Hope you enjoy it!
sel E. October 31, 2013
OMG! Congrats Emily!! Chapeau for still managing to "get up" and make breakfast after only 7 weeks. I took way longer than that to get my feet back in the kitchen. And welcome to the world little baby boy!
fiveandspice November 5, 2013
Thank you! It's an effort everyday, and I wouldn't say it's pretty, but we're muddling through! :)
jubedo October 31, 2013
Congratulations on your new arrival!
And thanks so much for this beautiful combination.
I was just commenting yesterday that I need to get more mushrooms on my plate. This should do nicely.
fiveandspice November 5, 2013
Thanks so much!