One-Pot Wonders

Baked Eggs with Mushrooms and Gruyere

October 24, 2013
Author Notes

What can I say about baked eggs? They're so good. The texture of a nicely baked egg is so perfectly velvety, and if they're drizzled with cream that thickens and becomes buttery when baked? Yum. This is one of my many preferred combinations for baked eggs, with mushrooms and gruyere cheese rounding out the eggs and cream. —fiveandspice

Test Kitchen Notes

Featured in: I Was Lonely & Hated Vegetables—Until I Befriended Vegetarians. —The Editors

  • Serves 2 to 4
Ingredients
  • 1 tablespoon butter
  • 8 ounces mushrooms - any variety you like - sliced
  • 1 clove garlic, minced
  • 1/2 teaspoon thyme
  • Salt and pepper
  • 4 large eggs
  • 1/3 cup shredded Gruyere
  • 2 tablespoons heavy cream
In This Recipe
Directions
  1. Heat your oven to 400F. 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 8X8” or other smallish 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 10-12 minutes. Serve warm.

See Reviews

See what other Food52ers are saying.

  • lgoldenhar
    lgoldenhar
  • Danette Riddle
    Danette Riddle
  • Scribbles
    Scribbles
  • Jordan
    Jordan
  • David Garcia
    David Garcia
Review
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.