I get this going while I start puttering around the house, preparing for the day. It tastes indulgent, but requires a few ingredients. Good enough to sneak a portion for yourself or make a large portion and serve for a nice breakfast or lunch.
This makes two servings, but you can easily double or triple the recipe and bake in a large casserole dish instead. Make sure that you really get the moisture out of the mushrooms or it will bubble up and cause an unsightly mess in your dish, not to mention it wont taste as nice!
1 lb Baby Bella mushrooms
1 Tbsp olive oil
salt and black pepper to taste
4 large eggs
2-3 tsp freshly grated Parmesan
2-3 tsp finely chopped parsley for garnish, optional
Pre-heat oven to 400F. Spray 2 individual oven safe dishes with cooking spray.
Wash mushrooms and dry with paper towels. Slice the mushrooms into slices about 1/2 inch thick.
Heat oil in a large saute pan over high heat and saute mushrooms until they have released all of their moisture and it has evaporated, about 6 to 8 minutes. Season the mushrooms with a little salt and freshly ground black pepper and quickly transfer to baking dishes.
Break two eggs over the mushrooms in each individual dish. Season the eggs with a little salt and pepper to taste and sprinkle some Parmesan over them.
Bake until the eggs are cooked to your liking, about 10 minutes for firm whites and partly soft yolks.