Baked Eggs with Mushrooms

We discovered baked eggs semi-recently and we are in love.  You can do so many fun things with them and then you just pop them in the oven.  No worrying abou3t flipping them over at just the right time, no trying not to break the yolk when you flip it, and no dry eggs.  Plus, we make them in individual ramekins so I can cook the husband's for a little less time and mine for a little more time (he likes runny yolks, I most definitely do not).  This was the first baked eggs recipe we tried and while we have tried other good ones, we definitely keep coming back to this one.  It has kind of a classic feel to it, but still some fun flavor.  Give it a try!

Baked Eggs with Mushrooms

Number of Servings: 2 to 4
Time to Prepare: 25 minutes

• 1 Tbsp butter
• 8 oz sliced mushrooms
• 1 clove garlic, minced
• 1/2 tsp thyme
• salt
• pepper
• 4 eggs
• 1/3 cup shredded cheese (Gruyere, Swiss, Munster, extra sharp Cheddar...do something fun!)
• 2 Tbsp cream, divided
• 4 slices French bread (or similar)
• olive oil
• kosher salt
• 1 clove garlic, halved

Preheat oven to 400 degrees.

Melt the butter in a medium saute pan over medium high heat.  When the butter is foaming, add the mushrooms and sprinkle generously with salt and pepper.  Cook until tender, about 7 minutes, stirring occasionally.  During the last 2 minutes of cooking, stir in the minced garlic and thyme.

Grease 4 (6 to 8 oz) ramekins.  Divide the mushrooms evenly between the dishes.  Crack one egg over each mushroom and sprinkle salt and pepper. Divide the cheese evenly among the four dishes and sprinkle on top of the egg.  Drizzle 1/2 Tbsp cream over each egg.  Bake until whites are set, about 8 to 10 minutes (a couple minutes longer if you want your yolk cooked through).

While the eggs are cooking, brush both sides of the bread slices generously with olive oil.  Sprinkle lightly with kosher salt.  Cook on a skillet or grill pan over medium high heat for a couple minutes on each side, until it's crisp and golden.  Rub one side of each toast with the cut edge of the halved garlic clove (the more you rub it, the more garlicky it will get, so rub accordingly).  Serve warm with the baked eggs.

Source: slightly adapted from Yahoo Shine
Produce Used: Mushrooms, garlic