Title: Baked Eggs with Brussels Sprouts & Mushrooms Description: Source: Brooklyn Supper Original URL: http://brooklynsupper.com/2013/02/smaller-things-baked-eggs-with-brussels-sprouts-mushrooms/ Yield: Active: Total:
Ingredients
1 tablespoon butter, divided
2 cloves garlic, minced
1 tablespoon minced shallot
1 cup crimini mushrooms, wiped clean, stems removed, and sliced
1 cup Brussels sprouts, bottoms trimmed and sliced thin
3 eggs
1 tablespoon heavy cream
1/4 – 1/2 teaspoon sea salt
several twists of fresh ground black pepper
3 tablespoons Gruyere, grated or sliced thin
Instructions
- Preheat the oven to 425 degrees.
- Heat half of the butter in a small skillet over medium-high heat. Add the garlic and shallot, and sauté for a minute. Next, add the mushrooms, sprouts, and a good sprinkle of sea salt and sauté, stirring a bit, for about 4 minutes.
- The mushrooms and sprouts should be soft and will have released a bit of their water.
- Place the remaining butter in a small 6 inch ramekin or baking dish, and set in the oven until the butter is melted and bubbly. Remove from the oven.
- Swirl the melted butter in the ramekin, and then spoon in the sauteed vegetables. Drizzle in the cream and crack the eggs into the dish. Top off with a pinch of sea salt and a twist or two of pepper.
- Place in the oven and bake for 5 minutes. Working quickly, pull the ramekin, and add the cheese to the top. Return to the oven and cook for 1 – 2 minutes more, or until the whites are just set.
- Keep in mind that the eggs will continue to cook a bit once out of the oven. Pull, and set aside to cool for a minute or two, and serve.