Egg casserole with mushrooms and herbs – breakfast idea

Egg casserole with mushrooms and herbs - breakfast idea

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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  • 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


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


  • Baking pans
  • Knife
  • Cutting board
  • Frying pan
  • Baking spatula
  • Baking sheet
  • Grater

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