Brunch Baked Eggs with Mushrooms
ContinentalBrunchDesi eggsMedium
Eggs baked over buttery mushrooms with cream and cheese — rich, earthy and made for slow mornings.
Prep time10 min
Cook time22 min
Total time32 min
Servings4
Ingredients
- 6 Desi eggs
- 200 g mushrooms, sliced
- 1 onion, chopped
- 2 garlic cloves, chopped
- 2 tbsp cream
- 1/2 cup grated cheese
- 1 tbsp butter
- 1/2 tsp salt
- Black pepper to taste
Method
- Melt butter and fry the onion and garlic until soft.
- Add the mushrooms and cook 5 minutes until golden.
- Stir in the cream and pour the mushrooms into an oven-proof dish.
- Make 6 wells and crack an egg into each; sprinkle cheese on top.
- Bake at 180°C for 12–15 minutes until the whites are set. Serve hot with toast.
Nutrition — estimated per serving
Calories (estimate)230 kcal
Protein (estimate)14 g
Fat (estimate)15 g
Carbs (estimate)5 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Fry the mushrooms until golden so they do not make the dish watery. Food safety: bake until the egg whites are fully set. Allergens: egg and milk (butter, cream, cheese). Substitute: use spinach instead of mushrooms, or skip the cream. Nutrition figures are estimates only, based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).