Baked Eggs with Mushrooms and Artichokes
Caramelized mushrooms cooked with garlic, fresh herbs, and marinated artichoke hearts form a bed of vegetables to bake eggs on. You can add cheese for a decadent finish or leave it off to make this dairy-free.
Servings 2
Calories 427kcal
Ingredients
- 1 tablespoon butter or butter flavored coconut oil for dairy-free
- 8 ounces mushrooms sliced
- 1 garlic cloves minced
- 1/2 teaspoon thyme dried
- 1/4 teaspoon basil dried
- salt and pepper
- 1/4 cup artichokes hearts marinated in oil, drained and chopped
- 6 eggs
- 2 tablespoons heavy cream or coconut cream for dairy-free
- 1/3 cup shredded cheese of choice such as Gruyere, optional, omit for dairy-free
- Fresh basil optional, for garnish
Instructions
- Preheat the oven to 400ºF.
- Heat the butter in an oven safe pan and when the foaming subsides, add the mushrooms. Cook until they release their liquid and begin to brown, 5-10 minutes. Add the garlic, thyme, and basil and cook until fragrant, one minute more. Add the artichoke hearts and stir, cooking for another minute.
- Remove the pan from the heat and then crack the eggs on top of the vegetable mixture. Season to taste with salt and pepper and drizzle with cream. Bake for about 10-12 minutes, or until the whites are just set but the yolks are runny, or until desired doneness.
Notes
If you like the egg yolks cooked through, pop the yolks before you cook them.
Nutrition
Calories: 427kcal | Carbohydrates: 9g | Protein: 28g | Fat: 31g | Saturated Fat: 15g | Cholesterol: 551mg | Sodium: 567mg | Potassium: 561mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1317IU | Vitamin C: 4mg | Calcium: 312mg | Iron: 3mg