Baked Eggs with Mushrooms

I wanted to use up some fresh mushrooms for breakfast today and went looking for a recipe that called for eggs... I didn't want an omelet or a frittata and found this recipe on dailywebtv.com.  There is a video too, and it looked very easy and fairly quick so I thought I would give it a try.

We really liked it.  I did halve the ingredients, to make 2 servings instead of 4 and I left out the fresh parsley, and the dried thyme and basil.



 Here is the recipe as I found it:

Baked Eggs with Mushrooms

Preparation Time: 5 minutes

Cooking Time: 20 minutes

Ingredients :

• 1 Tbs  vegetable oil                                             
• 8 oz  sliced fresh Mushrooms                            
• 1/3 cup  diced red pepper (optional)                      
• 1 Tbs  minced fresh parsley (optional)                 
• 1/4 tsp  each, salt and pepper                               
• 1/2 tsp  dried thyme, tarragon or basil (optional)    
• 4  large eggs                                                 
• 1/3 cup  shredded cheddar cheese                         

Instructions:

1. Preheat oven or toaster oven to 350 ºF.
2. In a medium skillet heat oil over medium – high heat, sauté mushrooms 5-7 minutes or until lightly browned and moisture is released.
3. Add red pepper, parsley, salt, pepper and herb if using; sauté 1 minute.
4. Spoon evenly into 4 lightly greased (6 oz) ramekins. Crack one egg into each ramekin and sprinkle cheese evenly on top. Bake in oven for 10-12 minutes (baked eggs are done when whites are set and puffy but yolks are just starting to set).
5. Serve with toast to dip in the soft yolk.

Makes 4 servings

Tip: If using wide gratin dishes in place of ramekins make a well in the middle of the mushrooms and crack eggs into the well; increase cheese to ½ cup. For brunch bake herbed tomato halves in the oven with the eggs.

Variations:

1. Substitute Swiss or havarti with jalapeno cheese for Cheddar.
2. Substitute diced cooked ham for red pepper.
3. Substitute ½ cup salsa or chili sauce for the red pepper, salt pepper and herbs.

4. French Style: For a softer texture eggs may be baked in a water bath. Place the filled ramekins in a roasting pan or baking pan (large enough so they are not touching each other). Place the pan on the oven shelf and pour in enough boiling water into the pan to reach 1/2 - 2/3 up the side of the ramekin. Bake as directed 12- 15 minutes.

Nutritional Information:

Per Serving Calories:152

Sodium: 263 mg

Protein: 9.4 g

Fat: 11.7 g

Carbohydrates: 2.6 g

Dietary Fibre: 0.9 g

Weight Watchers P+ = 4.  This does not include the toast.

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