Thursday, November 14

Baked Eggs with Chanterelles & Cream



There's nothing better than a long weekend to relax and recharge. My husband and I stayed home on Monday and used it as an extra day to laze about and catch up on things after I was away on business last week. I made these baked eggs that are super simple but feel a little indulgent from the chanterelles and cream. The eggs are essentially a blank canvas, so really any type of mushroom or vegetable would work here. It's a great way to use up leftovers in your pantry or to treat yourself to a small amount of something fancy, like I did with these special chanterelles from the farmers market. Make sure to serve with some nice toast and enjoy.


Related Recipes:
- Shakshuka
- Baked Eggs with Beet Greens and Spiced Butter
- Roasted Chili and Cheese Egg Bake


Baked Eggs with Chanterelle Mushrooms and Cream:
  • Thickly slice 1 c. of chanterelle mushrooms and place in a hot pan with 1 tbsp. butter.
  • Cook for 3-4 minutes, or until starting to caramelize, then transfer to a plate and let cool slightly. Season with salt and pepper.
  • Add the mushrooms to a small baking dish* and crack 4 eggs on top, nestling between the mushrooms in an even layer.
  • Drizzle 2-3 tbsp. of heavy cream on top, then sprinkle with a handful of grated Parmesan cheese and salt and pepper.
  • Bake eggs in a 400F oven for 7-9 minutes, or until whites are set and yolks are still slightly runny.
  • Drizzle eggs with truffle oil** and serve with bread.

Serves two
*You can also divide mushrooms into 4 small ramekins and crack one egg in each.
**Optional, but delicious!