Baked Eggs with cheese and mushrooms
Whole family meals in our house
can be a bit challenging. The adults
will eat almost anything, but with a relatively picky eight year old and a
fussy beyond belief two year old, it’s not always easy finding something that
everyone can, or rather will, eat. One
meal ingredient that is guaranteed to bring a smile to everyone’s face though
is egg. Mr. Fussy will eat just about
any other meal item, as long as he can dip it in egg yolk. Mrs. Not Quite so Fussy (but still somewhat
choosy) will almost certainly be demanding seconds if there’s egg involved,
especially of the fried variety. Tasty though it is, if it’s a meal for the
adults as well as the children, I tend to look for an alternative to simple
fried egg and chips. A firm favourite in
our house is Baked Eggs with cheese and mushrooms…or whatever else we happen to
feel like adding to the mix on any given day!
The beauty of this meal is that it can be resized to fit virtually any
meal, for any number of people. When we
had it most recently, there were, in fact, only two of us eating, at
lunch-time. However, it is so simple to
convert into a meal for the whole family, by increasing the amounts described
below and adding a ring of mashed potato to the dish before putting it into the
oven. Having said that, we couldn’t have
managed another bite the other day – it’s a rather deceptive dish and was incredibly
filling.
Ingredients (serves 2)
-
1 shallot (or small onion)
- 1-2 cloves of garlic
- 250g chestnut mushrooms
- Handful of chopped parsley
- 50 -100g cheese
- 2 tbsp crème fraiche
- 2 eggs
Preheat the oven to 180°.
1. Melt a little butter in a frying
pan.
3. Meanwhile, chop the
mushrooms. For this dish, I chopped them
into smaller pieces than I would ordinarily.
Once the shallot has softened, add the mushrooms to the pan, along with
the garlic, which should be crushed. The
mushrooms will release quite a lot of moisture – cook until this has pretty
much disappeared before moving on to the next step.
4. Add the parsley, some salt and
pepper and the cheese to the pan. The
cheese should be grated or crumbled into the pan, depending on what works for
the kind of cheese you decide to use. I
went with a Double Gloucester with onion and chives this time, which kind of
half grated, half crumbled, being rather soft.
Stir this mixture over a low heat until the cheese has melted.
5. Put the mixture into an oven
proof dish. If you prefer, you can
divide it between two individual sized dishes, but I just used one – saves on
the washing up! Make a slight well at
each end of the dish and break an egg into each. Put a tablespoon of crème fraiche on top of
each egg (I gave it a quick whisk so that it was a bit runnier, instead of sitting
in a lump on top of the egg). Top this
with a little more cheese and seasoning, if desired and bake in the oven for 15
minutes or so, until the egg white has set, but the yolk is still runny. Obviously, if you prefer your eggs to be more
thoroughly cooked, you can leave the dish in the oven for longer.
When we had this for lunch the
other day, we served it with crusty bread, but for dinner, I would use a much
bigger over proof dish, which I would line with mashed potato. I would then spoon the mushroom/ shallot/
cheese mix into the middle, making wells for enough eggs for everyone to have
at least one each. I’d also tend to add a
leek to the mix to bulk it out a bit…and possibly some cooked chicken if Dad was
joining us, seeing as he doesn’t think it counts as food unless there’s some
meat/ fish/ poultry in it! That’s
another advantage to this meal – it’s so easy to make it in individual dishes,
which can come in really handy if people have different tastes or dietary
requirements.
Empty plates in record time (ably
assisted by Mr. Fussy himself, who begged from our plates, despite having
scoffed his own lunch earlier) indicated that this eggy meal was a great
success, beautifully succulent, wonderful tastes and very filling indeed. An added bonus is that it’s very quick and
easy to make – more time is spent chopping than anything else and even that is
pretty minimal. All in all, an excellent
way to enjoy some lovely British Lion Eggs.
This post is an entry for the #ShortcutEggsperts Linky Challenge sponsored
by British Lion Eggs. Learn more and find recipes at www.eggrecipes.co.uk
Learn more and discover delicious recipes from
celebrity chef Dean Edwards at www.eggrecipes.co.uk/mainmealsinminutes.
This looks tasty and includes a lot of my favourite foods. Commenting for myself and on behalf of BritMums and thanking you for taking part
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