Sunday Sunshine Baked Eggs in Mushrooms Recipe

Introduction

These Sunday Sunshine Baked Eggs in Mushrooms make for a delightful and comforting breakfast or brunch. Rich eggs baked inside large mushrooms with creamy sauce and melted cheese create a simple yet satisfying dish. It’s easy to prepare and perfect for a relaxed weekend morning.

Ingredients

• 2 large flat Portobello mushrooms
• 2 eggs
• 3 tbsp pasta sauce (or pizza sauce, or sauce of preference)
• 4 tbsp cream (1/4 cup)
• 4 tbsp grated cheese OR 2 slices of cheese (any good melting cheese, such as tasty cheese)
• Fresh parsley, finely chopped (optional, for serving)

Instructions

1. Step 1: Preheat your oven to 180°C (350°F).
2. Step 2: Remove the stalk from each mushroom. Optionally, scrape out the brown gills inside with a teaspoon to create more space for the egg, especially if the mushrooms are smaller.
3. Step 3: Spread the pasta sauce evenly inside each mushroom cap.
4. Step 4: Crack one egg carefully into each mushroom, keeping the yolk intact.
5. Step 5: Drizzle the cream over the eggs, trying to cover the surface evenly.
6. Step 6: Place the mushrooms on a baking tray and bake in the oven for 10 minutes.
7. Step 7: Remove the mushrooms from the oven and sprinkle the grated or sliced cheese over the eggs.
8. Step 8: Return the mushrooms to the oven and bake for another 5 minutes, or until the egg whites are set but the yolks remain runny. Keep in mind the eggs will continue cooking slightly after removal from the oven.
9. Step 9: Garnish with finely chopped fresh parsley, if desired, and serve immediately.

Tips & Variations

• For firmer yolks, extend the baking time by a few minutes, watching closely to prevent overcooking.
• Try different sauces like marinara, pesto, or a spicy tomato blend to vary the flavor.
• Swap the cream for crème fraîche or sour cream for a tangier finish.
• Add finely chopped garlic or herbs inside the mushroom before baking to enhance aroma and taste.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, warm gently in a low oven or microwave until just heated through. Be mindful that reheated eggs may lose some of their original texture and creaminess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use smaller mushrooms for this recipe?

Yes, but if using smaller mushrooms, consider removing the gills to create more space for the egg. You might also want to adjust the cooking time slightly to ensure the egg cooks through without overbaking the mushroom.

What cheese works best for melting in this dish?

Cheeses like tasty cheddar, mozzarella, gouda, or any mild melting cheese work wonderfully. Choose one that melts smoothly and complements the flavors of the sauce and eggs.

Sunday Sunshine Baked Eggs in Mushrooms Recipe

---

★★★★★

4.5 from 89 reviews

• Author: Isabella
• Total Time: 25 minutes
• Yield: 2 servings 1x

Pin Recipe

Print Recipe

Description

Sunday Sunshine Baked Eggs in Mushrooms is a delicious and visually appealing breakfast or brunch dish featuring large Portobello mushrooms filled with savory pasta sauce, fresh eggs, cream, and melted cheese. This easy-to-make recipe offers a perfect balance of flavors and textures, enhanced with optional parsley for a fresh finish. It’s ideal for a cozy weekend morning or a light meal.

---

Ingredients

Scale 1x2x3x

Mushrooms and Egg Base

• 2 large Portobello mushrooms
• 2 eggs

Sauce and Cream

• 3 tbsp pasta sauce (or pizza sauce or other preferred sauce)
• 4 tbsp cream (1/4 cup)

Cheese and Garnish

• 4 tbsp grated cheese OR 2 slices of cheese (any cheese good for melting, such as tasty cheese)
• Fresh parsley, finely chopped (optional, for serving)

---

Instructions

1. Preheat Oven: Preheat your oven to 180°C (350°F) to prepare for baking the mushrooms and eggs evenly.
2. Prepare Mushrooms: Remove the stalk from each mushroom. Optionally, scrape out the gills with a teaspoon if the mushroom is small to create more space for the egg.
3. Add Sauce: Divide the pasta sauce evenly between the mushrooms and spread it inside to form a flavorful base.
4. Crack Eggs: Carefully crack one egg into the hollow of each mushroom to avoid breaking the yolk.
5. Add Cream: Pour the cream over the eggs, drizzling it to cover as much of the egg surface as possible for richness.
6. Bake Initial Time: Place the mushrooms on a baking tray and bake in the oven for 10 minutes to start setting the eggs.
7. Add Cheese: Remove the mushrooms from the oven and sprinkle the grated or sliced cheese evenly over the top of each mushroom.
8. Final Bake: Return the mushrooms to the oven and bake for an additional 5 minutes, or until egg whites are just set and yolks remain runny if desired. Note that residual heat will continue cooking the eggs after removal.
9. Garnish and Serve: Garnish with finely chopped fresh parsley if using, and serve immediately to enjoy the warm, melty, and flavorful dish.

Notes

• Choose large Portobello mushrooms for ample space to hold the egg and toppings.
• Any tomato-based sauce works well; pasta sauce, pizza sauce, or other preferred sauces add flavor.
• Adjust baking time slightly depending on how runny or firm you prefer your egg yolks; under 10-15 minutes baking will yield runny yolks.
• The eggs will keep cooking slightly from residual heat once removed from the oven, so it is best to take them out just as whites are set.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: Western

Keywords: baked eggs, mushroom recipe, breakfast, brunch, healthy eggs, baked mushrooms, easy breakfast, Portobello mushrooms