Baked Eggs with Mushrooms and Bacon
Baked Eggs with Mushroom & Bacon is a part of a satisfying and hearty breakfast that will give you all the energy and nutrients you need to get through to lunch time, no matter how active your morning is.
What we love the most about this dish is that it can be prepared the evening before and stored in the fridge; in the morning, just pop it in the oven, and hey presto! You have a delightful breakfast loaded with Superfoods. Plus, turn this into a vegetarian dish by simply removing the bacon, and you’ve got an all-round crowd-pleaser on your hands!
Your family and house guests will be very impressed with this recipe for Baked Eggs with Mushroom & Bacon. The flavours and textures of this dish are perfect for breakfast or brunch, and with a side of fresh Banana loaf cake [banana bread], or Strawberry Muffins, Melon Salad and a glass of freshly squeezed juice you will have set yourself up with a filling, nourishing, hearty breakfast that will supply you with all the energy and nutrition you need to get your day underway with confidence.
Have a lovely day.
Baked Eggs with Mushroom & Bacon
Equipment
- Electronic digital scales
- 6 Remekins 12cm diametre, 3.5cm deep 1.5 inches by 4 3/4 inches deep OR
- 16 x 23 cm baking dish 6 x 9 inch
Ingredients
- 1 Tablespoon Butter + 1 teaspoon [melted]
- 115 grams Mushrooms, sliced [3 1/2 ounces] Cremini mushrooms work nicely
- 60 grams Leek, thinly sliced rounds of white part about 3 inches
- 4 Rashers Steaky Bacon, fried until golden and crispy use kitchen roll to drain off excess fat
- 6 Large Eggs
- 100 ml Whole Milk approx 3 ½ ounces
- 80 grams shredded Gruyere cheese just under 3 ounces
- 1 handful Fresh Chives, minced + extra for garnish about 5 grams or 2 teaspoons - add more to suit your personal taste
- ¼ - ½ teaspoon Smooth, dijon style mustard more or less, to suit your taste [Note 1]
- ½ teaspoon Salt more or less, to suit your taste
- Generous pinch White pepper more or less, to suit your taste
- 4 slices Fresh tomato
Instructions
- Gather and weigh your ingredients
- Preheat the oven to 190C [375 F]put 1 tablespoon butter in a small fry pan and sautee the leek and the mushrroms until starting to wilt, about 4 minutes. Set aside to cool slightly.
- Meanwhile, in a medium bowl, add the cracked eggs and the milk whisk thoroughly. Add the cheese, chives, mustard, salt & pepper [ adjust the seasoning] and whisk through.
- Use the 1 teaspoon of melted butter to brush the inside of your baking dish.Spoon the mushroom and spinach mixture into the bottom of the dish, add half the bacon, crumbled, then pour the egg mixture over the top, and add the sliced tomatoes.Bake for 25-30 minutes, until the tops are golden and an inserted knife comes out clean. [Note 2] garnish with the remaining fresh chives.
