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
- 3½ oz (100 g) shiitake mushrooms (or any mushrooms you like), wiped clean and coarsely chopped (about 1½ to 2 cups)
- 1 pinch sea salt
- 1 pinch black pepper
- 1 large clove garlic, crushed
- ¼ teaspoon dried thyme leaves or ¾ teaspoon minced fresh thyme leaves
- 1½ tablespoons heavy cream
- 1½ oz (40 g) Emmental cheese (or any Swiss cheese you like), shredded (about ⅓ 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.
I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to 
Rosa says
January 24, 2014 at 6:09 amThat looks delicious! A great brunch dish and tasty combination.
Cheers,
Rosa
Christina says
January 24, 2014 at 10:02 amThis looks fab. My husband doesn’t like mushrooms but I would totally make this just for me.
hambrick91 says
January 24, 2014 at 10:08 amThis looks yummy! Just curious…you have cream listed in your ingredients, but I don’t see where it goes in the recipe process. Did I miss it?
Faith says
January 24, 2014 at 10:31 amhambrick91, That was my mistake, sorry about that! (And thanks for catching it!) I fixed the recipe above – the cream is in Instruction #2. Hope you enjoy the recipe if you give it a try! :)
Katrina @ Warm Vanilla Sugar says
January 24, 2014 at 10:38 amMushrooms and baked eggs?! LOVE!
Dixya @ Food, Pleasure, and Health says
January 24, 2014 at 11:13 amsince im always cooking, cleaning, and planning its soo nice when someone else makes food for once. This is a great idea for brunch even better if someone will make for me.
Nicole ~ Cooking for Keeps says
January 24, 2014 at 4:46 pmThis is my kind of breakfast. Simple and scrumptious. And I agree, even without kids a weekend away where someone waits on you hand and foot feels worlds different than being at home, even it’s just the two of you on the weekend.
Tara says
January 24, 2014 at 7:41 pmI adore this recipe, I am so into eggs lately, can’t get enough!!
Betty says
January 25, 2014 at 12:28 amThe perfect “lazy day” breakfast. All of our children are grown, so we love to have leisurely breakfasts on Saturday mornings. Those eggs look inviting!:)
Maureen | Orgasmic Chef says
January 25, 2014 at 7:10 amYou’re so right about getting away. I do the same thing. Laundry needs doing, the pool needs cleaning, I should pressure wash the front walkway… you name it and I think I should do it.
These baked eggs look so good. I always want to go away for the weekend and have someone else make them for me.
Joanne says
January 25, 2014 at 7:21 amIt’s so true…if we’re home, we are probably doing chores or working in some way! I love the idea of taking time to relax with a delicious breakfast like this!
KalynsKitchen says
February 1, 2014 at 2:46 pmOh wow, this looks amazing. I love how you have adapted it!
Gina says
February 6, 2014 at 5:00 pmOven temp? 350?
Faith says
February 6, 2014 at 5:32 pmGina, Nope, like the recipe says, it’s 400F for this recipe (see Instruction #1 above). Hope you enjoy this recipe if you give it a try!
Katie Harding says
March 20, 2014 at 12:21 pmThis looks fantastic, I love occasionally treating my family to a big breakfast on the weekends, and this looks tasty!
Nora says
September 20, 2017 at 4:00 pmHi Faith,
The Cheesy Mushroom Baked Eggs for Two looks scrumptious. Another thing I like is the white, round gratin dish that it’s served in. Can you tell me who the manufacturer is and where I can get it?
I wish you continued inspired cooking!
Nora
Faith says
September 21, 2017 at 12:04 pmHi Nora, Thanks so much for your kind words! Unfortunately, I no longer have that dish (it broke!), so I’m afraid I don’t know. Sorry about that!