Description

A simple dish for an over the top meal- breakfast, brunch, lunch or even dinner! Softened meaty baby bella mushrooms in garlic and herbs swirled with melted triple cream and bake with eggs to your preference. A warm inviting “shared” one skillet meal that will be on repeat.

Ingredients

Units Scale

8 oz of baby bella mushroom, remove stems, slice (both- stems and mushrooms)
2 tbsp grass fed butter
2 tsp avocado oil
2 large shallots, peeled and diced
3 tsp thyme, de-stem, chopped (reserve 1 tsp for garnish)
1/3 cup broth (chicken or vegetable)
1/4 organic cream
4 oz. triple cream or brie (highly recommend Cowgirl Creamery MT Tam ) sliced, with or without rined
sea salt (recommend Celtic Sea Salt) & ground pepper to taste
4 eggs

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Instructions

Preheat oven to 350 F. Melt butter and avocado oil in cast iron or large oven safe skillet. Add shallots, mushrooms and stems on medium heat. Cook and stir often until liquid isn’t as prominent.
Next add in thyme, garlic, heavy pinch of salt and pepper. Continue to cook for a few minutes until fragrant.
Add in broth and cream a little at a time, stir and allow to integrate. Aiming to keep consistency not too runny. Once all broth and cream is added bring to a boil for a few minutes then simmer to thicken up to 5 minutes.
Place slices of cheese evenly on top, allow to melt then stir gently to fully mix. Final step, create 4 small wells and crack eggs open in them.
Bake until eggs are no longer “jiggle” like jello. Cook eggs to your preference. Eggs start to set between 4-1/2 to 7 min. Remember they will continue to cook once pulled out of oven.
Serve immediately with thyme garnish, another pinch of salt and pepper. Best paired with a toasted bread of choice- gluten free, baguette, sourdough, rye…I could go on.

Notes

Feel free to substitute out any ingredients you may have allergies too. If you need any recommendations leave a comment below.

This recipe could easily be made with 10z of mushrooms as well, have on hand extra broth and cream to keep consistency creamy.

Prep Time: 10
Cook Time: 30
Category: Brunch
Method: Bake
Cuisine: French Inspired