Baked Eggs with Mushrooms and Sour Cream
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Source: https://recipheon.com/en/recipes/breakfast/baked-eggs-with-mushrooms-and-sour-cream
About this recipe
Baked eggs with mushrooms and sour cream make a creamy, aromatic breakfast that also works well as a simple dinner. Sautéing the mushrooms first deepens their flavor and prevents excess liquid from collecting in the dish. Sour cream mellows the flavors and creates a delicate base for the eggs, while the brief baking time keeps the yolks soft. This is a good alternative to classic scrambled eggs when you want a warm, creamy egg dish. Serve immediately after baking; the optional bread is ideal for soaking up the creamy mushroom and sour cream sauce.
Ingredients
Servings: 2
4 eggs
150 g mushrooms
2 tablespoons sour cream
1 teaspoon butter (5 g)
2 slices bread, optional for serving
Steps
Preheat a conventional oven (no fan) to 180°C. Slice the mushrooms. Melt the butter in a skillet and cook the mushrooms over medium heat for 4–5 minutes, until the liquid they release has evaporated.
Divide the mushrooms between two small baking dishes and add 1 tablespoon of sour cream to each.
Crack 2 eggs into each dish, taking care not to break the yolks.
Bake on the middle rack for 10–12 minutes, until the whites are fully set and the yolks remain soft. Serve immediately, optionally with bread.
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