French baked eggs with mushrooms #shorts

Preheat the oven to 375°F (190°C).

Clean and slice the mushrooms.

Melt butter in a skillet over medium heat.

Add garlic and shallots; sauté until fragrant, about 2-3 minutes.

Add mushrooms and thyme; cook until mushrooms are tender and browned, about 5-7 minutes.

Stir in heavy cream and season with salt and black pepper; simmer for 2 minutes.

Grease individual ramekins with butter or olive oil.

Divide the mushroom mixture evenly among the ramekins.

Crack an egg into each ramekin over the mushroom mixture.

Sprinkle gruyere cheese and parmesan cheese on top of each egg.

Place the ramekins in a baking dish and fill the dish with hot water halfway up the sides of the ramekins.

Bake in the preheated oven until the egg whites are set but yolks are still runny, about 12-15 minutes.

Remove from the oven and let cool slightly.

Garnish with chopped parsley before serving.

Serve with toasted bread for dipping.

Spice Level:

Allergens