Baked Eggs with Mushrooms, Thyme, Tomatoes and Parmesan
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.
