This is a fantastic brunch recipe as it is easy to make and delicious. You can even play with the dish and add your favorite vegetables. I happen to love mushrooms and asparagus and used Portobello’s but you can use any kind of mushrooms that you like. Enjoy!
Ingredients
(4 Servings)
- 3 tablespoons olive oil
- ¼ chopped onion
- 1 garlic clove, minced
- 1 cup chopped mushrooms
- 1 cup chopped asparagus
- 8 tablespoons heavy cream
- ¼ cup chopped fresh parsley
- 4 large eggs
- 8 tablespoons parmesan cheese
- Salt and pepper
- Butter
Directions
- Preheat the oven to 375° F.
- Heat the olive oil in a medium skillet over medium heat. Add the onions and garlic, cook for 2 minutes, and then add the mushrooms and cook for an additional 5 minutes or until the onions are translucent.
- Add the asparagus, cook about 2 minutes and season with salt and pepper. Add parsley and remove from the heat.
- Rub the inside of 4 small ramekins with butter and then add mushroom mixture into each ramekin. Add 1 egg to each, season with salt and pepper. Add 2 tablespoons heavy cream and 2 tablespoons parmesan cheese. Place the ramekins in a baking dish and bake about 8 to 10 minutes. Serve immediately.
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Comments
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Claudia Medeiros says
I assure you I’ll prepare this recipe for my family 😀
rebecca subbiah says
cool dish as ever like it
danielle says
OMG!!! this looks incredible! wow.
Sophie says
Lovely indeed!! MMMMMMM,….
Sarah Naveen says
Wow!!! That looks so creamy and rich Erica…
Juju says
Looks amazing. I’m printing it immediately. Thank you.
Juju says
Have you considered submitting recipes to the Tasty Kitchen?
Erica says
Hi Juju,
Thank you for the comment and the link!
Natasha - 5 Star Foodie says
Baked eggs sound lovely paired with asparagus and mushrooms! Delicious!
Erica says
Thank you all for visiting!!!! Muchas Gracias 🙂
nora@ffr says
love the combo 🙂 yumm!
Simply Life says
What a great way to make eggs – looks delicious!
Mushrooms Canada says
The perfect brunch recipe! I love the mix of asparagus and mushrooms, I often cook them together when asparagus is in season. Leeks or even broccoli would work well in this recipe.
Thanks for sharing!
– Brittany
Erica says
Thank you everyone for visiting my blog 🙂