Description
These Sunday Sunshine Eggs in Mushrooms are not just a meal; they're a celebration of flavors and healthy ingredients!
Ingredients
Scale
- 4 large mushrooms, cleaned and stems removed
- 2 eggs
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 garlic clove, minced
- 1 tablespoon fresh thyme, chopped
- Salt and pepper, to taste
- 1/4 cup grated parmesan cheese (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Start by preheating your oven to 375°F (190°C).
- Next, place the cleaned mushroom caps on a baking sheet with the stem side facing up.
- In a small skillet over medium heat, combine the olive oil and butter. Allow the butter to melt before adding the minced garlic and fresh thyme.
- Use a spoon to carefully spoon the garlic and thyme mixture into each mushroom cap.
- Crack one egg into each mushroom cap, taking care not to spill.
- Transfer the baking sheet into the preheated oven and let the mushrooms bake for 15–20 minutes.
- Once the eggs are cooked to perfection, remove the baking sheet from the oven.
Notes
Adjust cooking time based on the size of the mushrooms and how firm you like your yolk.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
Nutrition
- Calories: Approximately 250 calories per serving
- Sodium: 400 mg
- Protein: 12 g