How to Make It
Prepare the Ingredients
Remove the stems from the mushrooms and slice the caps thinly — thinner slices cook more evenly and absorb the sauce better. Finely chop the parsley and set aside.
Mix the Mushroom Filling
Add the mushrooms to a bowl along with the sauce ingredients. Toss until every piece is evenly coated.
The mixture may look dry at this stage — that’s fine.
The mushrooms will release moisture as they bake, creating a rich, creamy sauce right in the dish.
Assemble
Transfer the mixture to an oven-safe dish and spread it into an even layer. Make a well in the center and crack the egg into it. Lightly season the egg with salt and pepper.
Bake and Serve
Bake at 400°F (205°C) for about 15 minutes, until the egg white is just set but the yolk is still runny. Start checking at the 12-minute mark — oven temperatures vary and the egg can go from perfect to overdone quickly.
While it bakes, toast your ciabatta or baguette slices. Remove from the oven, finish with a sprinkle of fresh parsley, and serve immediately with the toast.
5-Minute Prep Creamy Mushroom Baked Eggs
Ingredients
- 1-2 eggs
- 1 cup cremini mushrooms thinly sliced
- 1 tbsp parsley finely chopped
- ¼ cup heavy cream
- ¼ cup shredded parmesan
- 1 tbsp unsalted butter melted
- 1 tsp garlic powder or 1 clove garlic, minced
- Salt and pepper
Instructions
- Thinly slice the cremini mushrooms and toss them in a bowl with the creamy garlic sauce — heavy cream, melted butter, garlic, Parmesan, salt, and pepper.
- Transfer the mixture to an oven-safe dish, make a well in the center, and crack an egg into it.
- Season lightly with salt and pepper, then bake at 400°F for about 15 minutes until the egg white is set and the yolk is still runny.
- Finish with a sprinkle of chopped parsley and serve immediately with toasted ciabatta or baguette.
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