Sunday, December 13, 2009

Baked Eggs And Mushrooms On Toast




I was recently inspired by The Wednesday Chef's recipe on Camino's Egg Baked In Cream to create something similar, but just a little different. Just a simple baked egg dish with toast, onions, mushrooms, eggs. It turned out reasonably well, but will be making some minor adjustments and trying again soon.


Ingredients
- 2 eggs
- 2 pieces whole wheat bread
- 1/2 small yellow onion
- cremini mushrooms
- olive oil
- salt and pepper
- hot sauce (optional)
- truffle salt (optional)


Preparation
Pre-heat the oven to 400 degrees and place rack in the middle of the oven. Saute onions in olive oil over medium-high heat, season with salt and pepper, add mushrooms to the pan and season. Saute for several minutes until the juice from the mushrooms has been cooked off. Remove pan from heat. Toast bread and cut toast into pieces to fit in the bottom of the ramekin.

Add the sauted onions and mushrooms to the ramekin and sprinkle some truffle salt on the mixture. Crack an egg into each of the ramekins.

Put the ramekins in the oven and bake for approximately 12 minutes until the egg is set to your liking. Each right out of the ramekin.

Notes
The dish tasted delicious, although mildly lacked in beauty. Mushrooms and eggs are a fantastic combination. The toast was a fun little enhancement that I really liked. Next time, I make the following enhancements though:
1) I will butter the ramekin under the toast - some of the toast stuck to the bottom of the ramekin. 
2) I will also add some cream or half and half to the top of the egg mixture which will create a more even topping over the mushrooms.

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