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Baked Eggs with Mushroom & Bacon

Dawn
This satisfying Baked Eggs with Mushroom & Bacon is layered with Gruyere cheese and finished with fresh tomatoes and chives for a gratifying breakfast or brunch. Eliminate the bacon and this dish is a gorgeous vegetarian option.
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Prep Time 20 minutes
Cook Time 30 minutes
Course Breakfast, Brunch
Cuisine American, Australian, British
Servings 6 **

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.

Notes

**  You will get 5+ generous servings if you use the baking dish
Note 1.  I use 1/2 teaspoon of mustard 
Note 2. The tops will puff up in the oven, and deflate before you can get these on the table!