Mushroom Gruyere Baked Eggs
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.
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!