Egg casserole with mushrooms and herbs – breakfast idea

Ciabatta rolls with sourdough – bake the rolls yourself

2 persons
30 min

Runny egg yolks, aromatic herb sauce and tenderly melted cheese – this egg casserole is an exquisite combination that makes a perfect breakfast. The recipe takes a little time, but it tastes great.

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Ingredients

4 tbsp butter + for greasing
1 sprig of thyme
1 shallot, alternatively 1/4 onion
240 g mushrooms, fresh
1 clove of garlic
1 pinch of cayenne pepper, hot
1 tsp balsamic vinegar
120 ml whipped cream
4 eggs, large
90 g Gruyere, or other hard cheese
Salt, to taste
Black pepper, to taste
Parsley, to taste

Instructions

Preheat the oven to 180°C top and bottom heat.
Butter 4 small baking tins.
Remove the thyme leaves from the sprig.
Peel and chop the onion and garlic.
Chop the mushrooms into small pieces.
The oil Heat in a pan.
Fry the onion and garlic with the thyme leaves for 2-3 minutes until soft.
Add the mushrooms, season with cayenne pepper and stir well.
Approx. Cook for 5 minutes.
Add the balsamic vinegar and cream, season with salt.
Boil the sauce for 1 minute, then pour into the molds.
Carefully crack an egg into each mold.
The egg whites and the Gently mix the mushrooms, being careful not to damage the yolks.
Grate the cheese on a medium-sized grater and sprinkle over the eggs.
Fill a deep baking tray with boiling water.
Put in the ramekins, the water should reach about the middle.
Bake the eggs in the preheated oven for 12 to 15 minutes, until the egg whites are set.
Season the egg casserole with salt and pepper.
Garnish with parsley leaves, if desired.