I always love the idea of going away for a romantic weekend with my hubby.
Even though we live alone (since we don’t have kids yet) and technically every weekend could feel like a mini-getaway, they usually don’t.
(When you’re in your own environment, there is always more work to be done, especially if you work from home. There’s always a load of laundry that I could throw in, a few quick dishes I could wash up, or a blog post or two that I could get a jump start on.)
Sometimes a change of scenery is the only thing that works when you want to take a little break.
That’s why the idea of going away holds such appeal; staying at a romantic bed and breakfast in the country, or at a chic boutique hotel with all the amenities in the city. No matter where the change of scenery is, a full breakfast spread – made by someone other than me, lol – is something I always look forward to.
A while ago, I did a round-up post of recipe ideas for Thanksgiving brunch. One of the recipes I included was Baked Eggs with Mushrooms and Parmesan from Kalyn’s Kitchen. I have been dying to make this dish since I first saw Kalyn’s lovely recipe, and I was excited to put my own spin on it.
Earthy mushrooms pair perfectly with Emmental cheese, and a few simple flavorings like salt, pepper, garlic, and thyme compliment the dish nicely. This is the sort of brunch that makes a weekend morning at home feel like you’re on vacation…especially if you share it with your sweetie.
- 2 tablespoons unsalted butter
- 3 1/2 oz (100 g) shiitake mushrooms (or any mushrooms you like), wiped clean and coarsely chopped (about 1 1/2 to 2 cups)
- 1 pinch sea salt
- 1 pinch black pepper
- 1 large clove garlic, crushed
- 1/4 teaspoon dried thyme leaves or 3/4 teaspoon minced fresh thyme leaves
- 1 1/2 tablespoons heavy cream
- 1 1/2 oz (40 g) Emmental cheese (or any Swiss cheese you like), shredded (about 1/3 cup)
- 2 large eggs
- 2 teaspoons minced fresh parsley leaves, for garnish
- Toast, for serving (optional)
- Preheat oven to 400F.
- Add the butter to a medium skillet over medium heat; once the butter is melted, add the mushrooms and a pinch of salt and pepper. Cook until softened, but not browned, about 6 to 8 minutes. Add the garlic and thyme and cook 2 minutes more, stirring constantly. Stir in the cream and turn off the heat.
- Pour the mushrooms into an individual-sized oven-safe gratin dish and sprinkle the cheese on top. Make 2 wells and crack the eggs into them.
- Bake until the cheese is melted and the eggs are cooked how you like them (I like mine with set whites and runny yolks, which takes about 10 minutes).
- Sprinkle the parsley on top, and serve immediately.
Recipe inspired by Baked Eggs with Mushrooms and Parmesan from Kalyn’s Kitchen.