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Mushroom and Parmesan Baked Eggs
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Mushroom and Parmesan Baked Eggs
These are a luxurious treat for breakfast. If being eaten by young children it is advisable to cook the eggs until firm.
Serves: 4
Ingredients
- 25g butter
- 100g mushrooms, sliced
- 142ml pot Waitrose Double Cream
- Salt and freshly ground black pepper
- 4 large eggs
- 15g Parmesan cheese, finely grated
- Buttered fingers of toast, to serve
Method
- Preheat the oven to 190°C, gas mark 5. Use a little of the butter to lightly grease four ramekin dishes. Cook the mushrooms with the remaining butter for 2-3 minutes in a small pan until just soft, then divide between the dishes.
- Pour the cream over the mushrooms and season with a little salt and pepper.
- Break an egg gently into each dish and sprinkle with the Parmesan cheese. Place the dishes in a small roasting tin and pour enough hot water into the tin to come half way up the sides of the ramekins.
- Bake for 15 minutes for a soft set egg, and 18 minutes for a firmer set egg. Serve with buttered toast.
Comments
This recipe was first published in Wed Mar 01 00:00:00 GMT 2000.
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