Baked eggs with mushrooms

Baked eggs with mushrooms

Category: Breakfast | Serves: 2

Prep time: 10 minutes | Cooking time: 25 minutes


1 teaspoon olive oil

100g (3 ½ oz) chestnut mushrooms, chopped

2 spring onions, finely chopped

½ small yellow or red pepper, seeded, finely chopped

1 vine-ripened tomato, seeded, finely chopped

1 small clove garlic, crushed (optional)

2 teaspoon snipped fresh chives (optional)

Freshly ground black pepper, to taste

2 eggs

  1. Preheat oven to 180°C/fan 160°C /gas mark 4. Heat olive oil in small non-stick saucepan; add mushrooms, spring onions, pepper, tomato and garlic (if using). Cook over medium heat for 5 minutes, stirring occasionally. Increase heat a little; cook for a further 2-4 minutes, stirring frequently, until tender but not too soft and most of liquid has evaporated.
  2. Drain and discard excess juice; stir in chives (if using) and season with black pepper. Spoon into two ramekins or small ovenproof dishes; make a well in centre of each one.
  3. Break an egg into centre of each vegetable 'nest'; cover with foil. Bake for 15 minutes or until eggs are cooked to your liking.
  4. Serve immediately with wholemeal bread, if desired.


  • Try using ½ a small courgette in place of the spring onions.

Nutritional information

Baked Egg and Mushroom