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Recipes
Baked Eggs with Mushrooms, Thyme, Tomatoes and Parmesan
Baked Eggs with Mushrooms, Thyme, Tomatoes and Parmesan
by
SuperValu
This baked dish is ideal for breakfast or lunch.
4 people
15 minutes
15 minutes
Ingredients
50
g
Butter
0
-
Cherry Tomatoes
200
g
Chestnut Mushrooms
chopped
100
ml
Double Cream
seasoned with salt and pepper
5
-
Eggs
free range
50
g
Parmesan Cheese
grated
0
-
SuperValu Chilli Flakes
to garnish
0
-
SuperValu Fresh Coriander
to garnish
1
tbsp
SuperValu Fresh Thyme
chopped
Method
Set oven to 180 degrees.
Fry the mushrooms with the butter and thyme on a medium heat.
Transfer to an oven proof dish or casserole.
Scatter the tomatoes.
Crack 5 eggs on top and pour over the cream and season.
Bake in an oven for 15 minutes until the eggs are cooked.
Sprinkle with sumac and chopped parsley or chilli flakes and chopped coriander.
Serve with toasted sourdough bread.
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