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Creamy Baked Eggs in Mushroom Caps Recipe

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by Sara Ikmal (subscribe)
Always on the lookout for my next adventure.
Published November 22nd 2012
A way to spice up a baked eggs dish

I love eating eggs. There are so many ways you can go about cooking them, and they're all delicious. When I discovered my very first baked eggs recipe a few months back, I was delighted, and it's been my go-to lazy dish for when I want a tasty and simple meal with minimal effort.
So the other day when I found a recipe that baked the eggs in mushroom caps, I was mind blown. The original recipe is quite simple, but I like my baked eggs with lots of flavour. I combined two of these recipes for my dinner last night, and I have to say that their union was a long and happy one, at least until I consumed it all.

Serves two)
2 large Portobello mushroom caps
4 eggs
Tomato based pasta sauce
Black and white pepper
Chilli flakes
Heavy cream
Grated parmesan
Olive oil


1) Preheat an oven to 190° Celcius. Line a baking tray with aluminum foil. Oil the foil so that the mushrooms won't stick while baking.

2) Carefully pop out the stems off the Portobello mushroom caps, so you're left with a nice, clean hollow. Then gently rinse the caps to remove all dirt, and pat them dry with a paper towel. Arrange the caps on the baking tray and season them with salt and pepper.

3) With a spoon, spread the pasta sauce onto the inside of the caps, so it's covering the entire base. Sprinkle some chilli flakes and black pepper onto the paste.

4) Crack an egg into a small bowl and gently slide it into a mushroom cap. Once you've got one egg in, crack a second egg and do the same. Do this one at a time so you can avoid spilling out any egg. Repeat the process with the second mushroom cap.

5) Dash some salt onto the eggs, then drizzle a little olive oil and some cream on top. Finish off with a generous helping of grated Parmesan on each mushroom cap.

6) Pop them into the preheated oven for about 15 - 20 minutes. Once they're done, take them out and sprinkle some chopped parsley for a little colour.

And that's it!

When choosing the Portobello mushrooms, be sure to go for the larger ones so they'll be able to hold two eggs at once. Pick the caps with slightly raised edges so the eggs won't spill. The smaller of the mushrooms I got had a slight dent on one end, and that caused quite a lot of egg white to spill out. Thankfully the yolk stayed intact! For the pasta sauce, I used a typical store bought tomato paste in a jar.

This works well as an appetizer or a main meal when served with bread. A deliciously juicy dish, with not a lot of effort.
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Why? Eggs and mushrooms together are delicious
Where: Your kitchen
Your Comment
How do you think this would go as a breakfast dish, thought I might try it at my B&B, looks tasty!
by Lilian Finch (score: 2|340) 2686 days ago
Yummm, this looks great, thanks for sharing!
by Lesley Mitchell (score: 3|3507) 2684 days ago
Sounds delicious! I must try this sometime soon.
by Tema (score: 2|852) 2683 days ago
This looks delish. I've never though of baking eggs before.
by Bryony Harrison (score: 4|12558) 2681 days ago
just about to try this recipe today. can't wait for the delicious result. yummy! :O)
by Simone Ribeiro (score: 2|109) 2678 days ago
That is so yummy.
Thank you
by camel (score: 0|2) 2686 days ago
Looks delicious - will try it out on the next family breakfast barbecue.
by rokem (score: 0|2) 2684 days ago
This looks delicious! I love baked eggs and portobello mushrooms--what a great combination.
by Kim (score: 1|18) 2682 days ago
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