Baked Eggs With Peppers And Mushrooms Recipes

BAKED EGGS IN RAMEKINS WITH MUSHROOMS, PEPPERS AND GREEN ONIONS

Steps:

• Preheat oven to 350F. Butter ramekins.
• In a skillet sauté mushrooms, peppers and green onion until water from mushrooms disappear. Season with salt and black pepper to taste.
• Transfer vegetables to 2 ramekins. Crack eggs on top and add some more salt. (Optional-you can add a small piece of butter on top)
• Bake eggs for between 10-20 minutes, depending on how you like your yolks done.
• Serve with some fresh ground black pepper on top and some parmesan cheese.

MUSHROOM BAKED EGGS WITH SQUISHED TOMATOES

Steps:

• Heat oven to 200C/180C fan/gas 6. Brush the mushrooms with a little oil and the garlic (if using). Place the mushrooms in two very lightly greased gratin dishes, bottom-side up, and season lightly with pepper. Top with the chopped stalks and thyme, cover with foil and bake for 20 mins.
• Remove the foil, add the tomatoes to the dishes and break an egg carefully onto each of the mushrooms. Season and add a little more thyme, if you like. Return to the oven for 10-12 mins or until the eggs are set but the yolks are still runny. Top with the rocket and eat straight from the dishes.

MUSHROOM-SPINACH BAKED EGGS

Steps:

• Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook, stirring occasionally, until golden, about 8 minutes. Add the mushrooms and cook, undisturbed, until they begin to brown, about 2 minutes. Add 1/2 teaspoon salt, and pepper to taste; continue cooking, stirring occasionally, until soft, about 4 more minutes. Stir in the spinach and cook until wilted, about 2 minutes. Remove from the heat and let cool.
• Brush a 9-by-13-inch baking dish with olive oil. Arrange the bread in the dish in a single layer with the edges slightly overlapping, then spoon the mushroom-spinach mixture on top. If making ahead, cover and refrigerate overnight.
• When ready to bake, preheat the oven to 350 degrees F. Crack an egg onto each piece of bread; season with salt and pepper. Pour the milk evenly over the top and sprinkle with the cheese. Bake until the egg whites are set, 25 to 30 minutes.

SUNDAY SUNSHINE BAKED EGGS IN MUSHROOMS

Steps:

• Preheat oven to 180C/350F.
• Remove stalk from mushroom. Optional - scrape gills out with a teaspoon (the brown part). I usually only do this if the mushroom is on the small side and I need to make more room for the egg to fit.
• Divide the pasta sauce between the mushrooms and spread.
• Crack an egg into each mushroom.
• Pour cream over the eggs, drizzling to try to cover the whole surface.
• Place mushrooms in the oven for 10 minutes.
• Remove from oven and sprinkle over the cheese, then return to oven.
• Bake for a further 5 minutes or until the egg whites are just set and (hopefully) the yolks are still runny (see note 3 for cooking time guidance). Remember that the eggs will continue to cook after you take them out of the oven.
• Garnish with parsley, if using, then serve immediately.

ONION AND MUSHROOM SCRAMBLED EGGS

Steps:

• Heat olive oil in a skillet over medium heat; cook and stir mushrooms, onion, and garlic until onion is browned, about 15 minutes. Season with Italian seasoning.
• Beat eggs with garlic and herb cheese spread in a bowl. Mixture will be slightly chunky. Season with salt and black pepper.
• Pour eggs in skillet over mushroom mixture; cook and stir until eggs are nearly set, about 1 minute. Fold mozzarella cheese into eggs until just melted, about 30 seconds.

BAKED EGGS WITH POTATOES, MUSHROOMS & CHEESE

Steps:

• Heat oven to 200C/180C fan/gas 6. Put the potatoes in a pan of water, bring to the boil, cook for 5 mins, then drain. Heat the oil in a large frying pan. Cook the potatoes, mushrooms and garlic for 5-8 mins to soften the mushrooms and brown the edges of the potatoes. Stir in half the thyme and cook for 1 min more.
• Spoon the potato mixture into a baking dish and sprinkle with the cheese and the remaining thyme. Make holes in the mixture and break in 4 eggs. Bake in the oven for 12-15 mins until the eggs are set and the cheese has melted.

BAKED EGGS WITH SPINACH AND MUSHROOMS

Steps:

• Put oven rack in upper third of oven and preheat oven to 450°F.
• Bring 1/2 inch water to a boil in a 10- to 12-inch ovenproof heavy skillet (not cast-iron), then add half of spinach and cook, turning with tongs, until wilted, about 30 seconds. Add remaining spinach and wilt in same manner, then cook, covered, over moderately high heat until spinach is tender, about 2 minutes. Drain in a colander and cool under cold running water. Gently squeeze handfuls of spinach to remove as much liquid as possible, then coarsely chop.
• Wipe skillet dry, then cook onion and garlic in butter over moderately low heat, stirring, until softened, 2 to 3 minutes. Add mushrooms and increase heat to moderate, then cook, stirring, until mushrooms are softened and have exuded liquid, about 3 minutes. Stir in cream, salt, pepper, nutmeg, and chopped spinach and bring to a simmer. Remove skillet from heat and make 4 large indentations in spinach mixture. Break an egg into each indentation and bake, uncovered, until egg whites are set but yolks are still runny, 7 to 10 minutes. Lightly season eggs with salt and pepper, then sprinkle with cheese.

MUSHROOM AND EGG CASSEROLE

Steps:

• Saute onions and mushrooms in butter in skillet over medium heat for about 3-5 minutes.
• In a large bowl, beat together the eggs, milk, and pepper.
• Stir in cheese and the mushroom mixture and bacon.
• Pour into a greased 2-quart rectangular baking dish (12x7-1/2x2-inch).
• Bake in 350 degree F oven for 35-40 minutes or until puffed and a knife inserted in center comes out clean.
• Let stand 5-10 minutes before cutting.
• Serve warm.

BAKED EGGS WITH PEPPERS AND MUSHROOMS

Steps:

• Melt butter in medium skillet and add onions,bell peppers and mushrooms.
• Cook until tender, stirring occasionally, about 7 minutes.
• Season to taste with pepper.
• Position rack in center of oven and preheat to 325 degrees.
• Generously butter shallow 8-cup round baking dish.
• Whisk eggs,cream.milk,salt,cumin,thyme and pepper sauce in large bowl until thoroughly combined.
• Set aside 1/3 cup vegetables;add remainder to the egg mixture and whisk until combined.
• Pour egg mixture into prepared dish.
• Bake until eggs are almost set in center, about 30 minutes; sprinkle with reserved vegetables.
• Bake until eggs are just set, about 10 minutes longer.
• Serve hot, cutting into wedges.

BAKED EGGS WITH SAUSAGE AND MUSHROOMS

Steps:

• Special equipment: 8 (6-ounce) ramekins
• Preheat the oven to 400 degrees F.
• Coat a large saute pan with olive oil, add the garlic cloves and the crushed red pepper and bring to a medium heat. When the garlic has become golden brown and very aromatic, remove it and discard, it has fulfilled its garlic destiny. Add the sausage and brown.
• Once, nicely browned, add the mushrooms and season with kosher salt. When the mushrooms have softened, add in the sage and white wine. Cook until the wine has almost been absorbed. Turn off the heat and reserve.
• Brush 8 individual ramekins with olive oil. Divide the sausage mixture equally among the ramekins and press gently into the bottom. Top each with an egg. Sprinkle each egg with a couple drops of olive oil and arrange on a baking sheet. Bake for 8 minutes. Sprinkle each egg lightly with Gruyere cheese and bake until the cheese is brown and bubbly and the egg whites are cooked and the yolks are still runny, about 5 minutes
• Serve with grilled bread rubbed with garlic, if desired.
• Now thats an egg!

THREE-CHEESE BAKED EGGS WITH ROASTED PEPPERS

Steps:

• Roast peppers on racks of gas burners over high heat, turning with tongs, until skins are blackened, 10 to 12 minutes. (Or broil peppers on a broiler pan about 5 inches from heat, turning occasionally, about 15 minutes.) Transfer to a bowl and cover tightly with plastic wrap, then let stand 20 minutes.
• When cool enough to handle, peel peppers, discarding stems and seeds, and cut into 1/3-inch dice.
• Preheat oven to 350°F.
• Sift together flour, salt, and baking powder into a small bowl.
• Beat eggs in a large bowl with an electric mixer at medium-high speed until doubled in volume, about 3 minutes. Add butter, flour mixture, and cheeses and mix well at low speed, then stir in peppers and scallions.
• Pour into a buttered 10-inch (6-cup) glass pie plate and bake in middle of oven (or lower third of oven if baking with bacon) until top is golden brown and a tester comes out clean, 30 to 35 minutes. Let stand 5 minutes before serving.

BAKED EGGS WITH PEPPERS AND MUSHROOMS

Steps:

• 1. Melt butter in heavy medium skillet over medium heat. Add onions, bell peppers, and mushrooms. Cook until tender, stirring occasionally, about 7 minutes. Season to taste with pepper.
• 2. Position rack in center of oven and preheat to 325 degrees F. Generously butter shallow 8-cup baking dish.
• 3. Sprinkle shredded cheese evenly over bottom and sides of baking dish, pressing lightly.
• 4. Process eggs, cream, milk, salt, cumin, thyme and hot pepper sauce 5 seconds in food processor (or whisk well by hand for about 1 minute).
• 5. Set aside 1/3 cup of the vegetable mixture; add remainder to egg mixture and mix until combined (1 or 2 on/off turns if using food processor).
• 6. Pour egg mixture into prepared dish. Bake until eggs are almost set in center, about 30 minutes. Sprinkle reserved vegetables over the top. Bake until eggs are just set, about 10 minutes longer. Serve hot.