A Note on This Recipe
This baked mushroom and egg dish comes together with a simple creamy garlic sauce. Mushrooms are coated in a rich, garlicky base, then baked with an egg in the center for a warm, satisfying dish.
The sauce uses just a few main ingredients — heavy cream, butter, and garlic — and is easy to customize with your favorite additions. Mushrooms bring an earthy depth, while Parmesan helps thicken the sauce and tie everything together. Serve with toasted bread to soak up every last bit.
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.
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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