Dinner Tonight: Baked Eggs + Grilled Garlic Toast

January 14, 2014

This is the kind of dinner to have on a weeknight when you're tempted to make breakfast for dinner but really want dinner for dinner. Baked eggs and garlic toast falls somewhere right in the middle -- satisfying and hearty like brunch, but also well suited to a glass of wine or simple cocktail. There's flexibility in the recipe, too: mushrooms, gruyere, and thyme taste sublime together, but feel free to use any cheese and herb in your fridge. The secret in the grilled garlic toast is rubbing crushed garlic onto the crusty bread after it's been toasted, infusing the bread with a garlicky flavor that's not at all overwhelming. 

Click through on the recipe photos or titles to see (and save and print) the full recipes, but we've also written you a handy grocery list and game plan below. 

Baked Eggs with Mushrooms and Gruyere by fiveandspice 

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Grilled Garlic Toast by Merrill Stubbs 

The Grocery List 

Serves 2 to 4 

8 ounces mushrooms (any variety will do)
1/2 teaspoon thyme 
4 large eggs 
1/3 cup shredded gruyere 
2 tablespoons heavy cream 
6 slices good country bread 

We're assuming you have some butter, olive oil, 2 cloves of garlic, 4 large eggs, salt, and pepper. If not, add those to your shopping list, too. 

The Plan 

1. Heat your oven to 400°F. Melt the butter in a medium sauté pan over medium high heat. When the butter is foaming, add the mushrooms and sprinkle them generously with salt and pepper. Cook until tender, about 7 minutes, stirring occasionally. Stir in the garlic and the thyme in the last 2 minutes of cooking.

2. Grease an 8 x 8-inch or other small baking dish. Scrape the mushrooms into the baking dish.

3. Crack the eggs over the mushrooms and sprinkle them with salt and pepper. Sprinkle the cheese over the eggs, then drizzle the cream over the top. Bake in the oven until the whites are set and the yolks are velvety and just barely runny, about 10 to 12 minutes. Serve warm.

4. While the eggs are baking, heat the grill to medium-high (or use a grill pan if you're cooking indoors). Brush both sides of each slice of bread with olive oil -- don't skimp, here! Sprinkle lightly with salt. Grill the bread for a minute or two on each side, until it's crisp and brown (we like ours on the darker side). Rub one side of each toast with the cut edge of the garlic clove (lightly or vigorously, depending on your preference) and serve while still warm.

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See what other Food52 readers are saying.

  • Scoop
  • b
  • Hilary Steinberg
    Hilary Steinberg
  • Sarah Jampel
    Sarah Jampel
  • Joy Belamarich
    Joy Belamarich
Writer, Fooder, Blogger. New Yorker turned Cape Coder.


Scoop February 20, 2014
My mom and I made this last night for dinner. We overcooked the eggs a little because we were worried they'd be undercooked, so the yolks weren't all that runny, but even so it was delicious. Hoping it's just as good reheated at my lunch today :)
Scoop February 20, 2014
So I'm eating it for lunch right now and I can definitely confirm that it's just as good as it was last night.
Also, we used havarti instead of gruyere because the store was out, in case anyone is interested.
Joy B. February 20, 2014
Scoop, this is awesome -- thanks so much for sharing!
b January 16, 2014
why not just cook it in a cast iron skillet rather than dirtying two pans?
Joy B. January 16, 2014
I think that's a great idea. Go for it!
Hilary S. January 15, 2014
We made this last night. Really tasty and easy to make. We didn't have Gruyere so we just used a shredded cheese mix we had on hand. We also cooked the mushrooms with a bit of white wine which adds a nice flavor.
Joy B. January 15, 2014
Hilary -- that makes me so happy! Adding white wine to the mushrooms sounds amazing. Will have to try!
Sarah J. January 14, 2014
This is my dream dinner!