There’s something magical about breaking into a perfectly baked egg, watching as the golden yolk mingles with sautéed mushrooms and melted Gruyere cheese. These Mushroom Gruyere Baked Eggs have become my go-to weekend breakfast when I want something that feels fancy but doesn’t require hours in the kitchen.
I discovered this recipe during a particularly cold winter morning when I craved something warm and comforting. Since then, it’s evolved into a dish that never fails to impress brunch guests, yet it’s simple enough for a quiet morning at home.
Why You’ll Love This Recipe
These baked eggs strike the perfect balance between rustic comfort food and elegant brunch fare. The earthy mushrooms and nutty Gruyere create layers of flavor that make every bite interesting, while the runny yolks create a natural sauce that brings everything together.
Ingredients
- 8 large eggs, at room temperature
- 2 cups mixed mushrooms (I use a combination of cremini and shiitake)
- 1 cup grated Gruyere cheese
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 tablespoon fresh thyme leaves
- Salt and freshly ground black pepper
- Heavy cream or half-and-half (about 4 tablespoons)
Ingredient Tips: If you can’t find Gruyere, aged Swiss cheese works well too. For the mushrooms, any variety will do – even regular button mushrooms taste great here.
Instructions
- Preheat your oven to 375°F (190°C). While it’s heating up, slice your mushrooms and prep other ingredients.
- Melt butter in a skillet over medium heat. Add mushrooms and cook until they release their moisture and turn golden brown (about 5-7 minutes). Add garlic and thyme in the last minute of cooking.
- Divide the mushroom mixture between four individual ramekins or oven-safe dishes.
- Crack two eggs into each ramekin, being careful not to break the yolks. Drizzle about a tablespoon of cream over each dish.
- Sprinkle Gruyere cheese over the eggs, then season with salt and pepper.
- Bake for 12-15 minutes, or until the whites are set but the yolks are still runny. Keep an eye on them – the eggs can go from perfect to overdone quickly!
Time and Servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Why This Recipe Works
The success of these baked eggs lies in their simplicity and the quality of ingredients. The mushrooms provide a savory base that’s enhanced by fresh thyme and garlic. The Gruyere cheese adds a rich, nutty flavor that complements rather than overwhelms the eggs. Plus, the individual ramekins make portion control easy and create a beautiful presentation.
I love serving these eggs with thick slices of toasted sourdough bread for scooping up every last bit of yolk and melted cheese. They’re perfect for those mornings when you want something special but don’t want to spend hours in the kitchen. Trust me, once you try these, they’ll become a regular in your breakfast rotation too!
Mushroom Gruyere Baked Eggs
Ingredients
- 8 large eggs at room temperature
- 2 cups mixed mushrooms I use a combination of cremini and shiitake
- 1 cup grated Gruyere cheese
- 2 tablespoons butter
- 2 cloves garlic minced
- 1 tablespoon fresh thyme leaves
- Salt and freshly ground black pepper
- Heavy cream or half-and-half about 4 tablespoons
Instructions
- Preheat your oven to 375°F (190°C). While it's heating up, slice your mushrooms and prep other ingredients.
- Melt butter in a skillet over medium heat. Add mushrooms and cook until they release their moisture and turn golden brown (about 5-7 minutes). Add garlic and thyme in the last minute of cooking.
- Divide the mushroom mixture between four individual ramekins or oven-safe dishes.
- Crack two eggs into each ramekin, being careful not to break the yolks. Drizzle about a tablespoon of cream over each dish.
- Sprinkle Gruyere cheese over the eggs, then season with salt and pepper.
- Bake for 12-15 minutes, or until the whites are set but the yolks are still runny. Keep an eye on them – the eggs can go from perfect to overdone quickly!
