The breakfast edit 163

Baked Eggs with Mushrooms and Thyme

Make baked eggs with mushrooms and thyme, from the first ingredient to the finished dish.

1 serving · 9 ingredients · 3 steps

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Baked Eggs with Mushrooms and Thyme, plated and ready to serve. — The finished recipe. Baked Eggs with Mushrooms and Thyme

Ingredients 1 to 6 for baked eggs with mushrooms and thyme arranged separately on a dark worktop. — Ingredients 1 to 6. 2 large, about 110 g Egg. 150 g Mushrooms (Chestnut, sliced.). 50 g Spinach. 30 g Light cream cheese. 1 tsp (5 g) Butter. 1 clove, about 3 g Garlic

Ingredients 7 to 9 for baked eggs with mushrooms and thyme arranged separately on a dark worktop. — Ingredients 7 to 9. A few sprigs, leaves picked Fresh thyme. To taste Salt. To taste Black pepper

Baked Eggs with Mushrooms and Thyme, preparation step 1: Heat the oven to 190°C. Fry the mushrooms in the butter over a high heat for five minutes until browned, then add the garlic and thyme for a minute and the spinach until it wilts. Season. — Step 1. Heat the oven to 190°C. Fry the mushrooms in the butter over a high heat for five minutes until browned, then add the garlic and thyme for a minute and the spinach until it wilts. Season.

Baked Eggs with Mushrooms and Thyme, preparation step 2: Spoon the mixture into a ramekin or small ovenproof dish, make two hollows and crack in the eggs. Dot the cream cheese around them. — Step 2. Spoon the mixture into a ramekin or small ovenproof dish, make two hollows and crack in the eggs. Dot the cream cheese around them.

The finished baked eggs with mushrooms and thyme. — Step 3. Bake for ten to twelve minutes until the whites are opaque and the yolks still soft. They keep cooking in the dish, so take them out a minute before you think.

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