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+ servings
Baked Eggs with Brussels Sprouts and Mushrooms
Recipe Type: Breakfast
Makes: 1 serving
Author: Brooklyn Supper
Ingredients
  • 1 tablespoon butter divided
  • 2 cloves garlic minced
  • 1 tablespoon minced shallot
  • 1 cup crimini mushrooms wiped clean, stems removed, and sliced
  • 1 cup Brussels sprouts bottoms trimmed and sliced thin
  • 3 eggs
  • 1 tablespoon heavy cream
  • 1/4 – 1/2 teaspoon sea salt
  • several twists of fresh ground black pepper
  • 3 tablespoons Gruyere grated or sliced thin
Instructions
  1. Preheat oven to 425 degrees F.
  2. Heat half the butter in a small skillet over medium-high heat. Add garlic and shallot, and sauté 1 minute. Next, add mushrooms, sprouts, and a good sprinkle of sea salt; sauté, stirring a bit, for about 4 minutes. The mushrooms and sprouts should be soft and will have released a bit of their water.
  3. Place the remaining butter in a small 6 inch ramekin or baking dish, and set in the oven until butter is melted and bubbly. Remove from oven.
  4. Swirl melted butter in ramekin, and then spoon in sautéed vegetables. Drizzle in cream and crack eggs into the dish. Top off with a pinch of sea salt and a twist or two of pepper.
  5. Place in oven and bake 5 minutes. Working quickly, pull ramekin, and add cheese to the top. Return to oven and cook for 1 - 2 minutes more, or until the whites are just set. Keep in mind that the eggs will continue to cook a bit once out of the oven. Pull, and set aside to cool for a minute or two, and serve.