Best Mushroom Baked Eggs With Squished Tomatoes Recipes

BAKED EGGS WITH MUSHROOMS AND TOMATOES

Steps:

• Wipe the mushrooms with a damp cloth and slice thinly. Peel the onion and chop finely. Rinse the tomatoes, core and cut into small cubes. Heat 2 tablespoons butter in a large frying pan and sauté the onions until translucent. Add the mushrooms and sauté briefly. Stir in the diced tomatoes, season with salt and pepper and sprinkle with 2 tablespoons chopped parsley.
• Distribute between 4 ramekins. Top each ramekin with 1 egg and season with salt and pepper. Dot with the remaining butter and bake in a preheated oven (200°C) (approximately 400°F) until the egg is just set, or until cooked to your liking. Sprinkle with the remaining chopped parsley to serve.

BAKED EGGS WITH TOMATOES AND MUSHROOMS RECIPE

Steps:

• Preheat the oven to 400º. In a large mixing bowl, add the tomatoes, mushrooms, salt, thyme and the olive oil and toss to coat. Transfer to a 9-inch (2-quart) baking dish and spread in an even layer, cover and roast in the oven for 1 hour or until the tomatoes are soft. Uncover and continue to roast for another 15 minutes until the mushrooms and tomatoes begin to brown; remove from the oven.
• Use a spoon to make four evenly spaced wells in the tomato and mushroom mixture and crack 1 egg into each well. Drizzle ½ teaspoon of olive oil over each egg and sprinkle the panko over the top of the entire dish. Season with salt and pepper.
• Return the baking dish to the oven and bake for 15 minutes until the egg whites are set but the yolks are still soft. If they're not quite set, cook for 5 minutes longer; if the crumbs brown too quickly, cover the baking dish with a tent of foil. Serve right away.

MUSHROOM-SPINACH BAKED EGGS

Steps:

• Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook, stirring occasionally, until golden, about 8 minutes. Add the mushrooms and cook, undisturbed, until they begin to brown, about 2 minutes. Add 1/2 teaspoon salt, and pepper to taste; continue cooking, stirring occasionally, until soft, about 4 more minutes. Stir in the spinach and cook until wilted, about 2 minutes. Remove from the heat and let cool.
• Brush a 9-by-13-inch baking dish with olive oil. Arrange the bread in the dish in a single layer with the edges slightly overlapping, then spoon the mushroom-spinach mixture on top. If making ahead, cover and refrigerate overnight.
• When ready to bake, preheat the oven to 350 degrees F. Crack an egg onto each piece of bread; season with salt and pepper. Pour the milk evenly over the top and sprinkle with the cheese. Bake until the egg whites are set, 25 to 30 minutes.

MARTHA ROSE SHULMAN'S SCRAMBLED EGGS WITH MUSHROOMS

Steps:

• Heat the oil or butter over medium-high heat in a large, heavy nonstick skillet. Add the mushrooms, and cook, stirring often, until they begin to sweat. Add the garlic and a pinch of salt. Cook, stirring, until the mushrooms are tender, five to eight minutes. Season to taste with salt and pepper, and stir in the chives.
• Beat the eggs in a medium bowl. Add salt and pepper to taste, and beat in the milk. Add to the skillet. Cook, stirring every few seconds, until the eggs are scrambled. Remove from the heat, and serve.

SAUTEED MUSHROOM SCRAMBLED EGGS

Steps:

• Heat a frying pan over medium-low heat. Add butter; heat until completely melted. Add mushrooms and green onions and stir until well coated with butter. Cook until mushrooms are light brown and tender, about 5 minutes.
• While mushrooms are cooking, combine eggs and milk in a bowl and mix together.
• Stir egg mixture into mushrooms. Season with salt. Stir until eggs are scrambled and fluffy, about 5 minutes.