We love this recipe for baked eggs and mushrooms in toast cups. Rustic yet elegant, they’re a great meatless brunch staple.
By Yankee Magazine
Jun 15 2017
Baked Eggs & Mushrooms in Toast CupsPhoto Credit : Heath Robbins
Ruth Stocks of Atlanta, Georgia, won $1 for this recipe for baked eggs & mushrooms in Yankee’s June 1954 reader recipe contest. Her version called for cooked eggs in a cream sauce; we prefer them baked in toast “shells.” They’re rustic and pretty, a great meatless brunch staple.
8 slices soft white or whole-wheat bread
3 tablespoons salted butter, melted
4 tablespoons olive oil
12 ounces sliced button mushrooms
1/2 teaspoon kosher salt
8 medium-size eggs
3 tablespoons (approx.) heavy cream
3 tablespoons (approx.) freshly grated Parmesan cheese
Preheat your oven to 350° and set a rack to the middle position. Cut the crusts off each slice of bread; then use a rolling pin to lightly flatten each slice.
Take a standard muffin tin and brush 8 of the cups with some of the butter. Gently press a slice of bread into each of the buttered cups, draping the corners as needed. Brush the bread with the remaining butter. Transfer to the oven and bake until lightly toasted, 6 to 8 minutes. Remove from the oven.
Meanwhile, set a large skillet over medium-high heat and add the oil. Add the mushrooms and salt and cook, stirring occasionally, until the mushrooms give up their liquid and begin to brown. Remove from the heat.
Crack an egg into each of the bread cups and add a teaspoon of cream to each. Divide the mushrooms evenly among the cups. Top each with a teaspoonful of grated Parmesan and bake 20 minutes. Remove from the oven and let the eggs sit 10 minutes; then remove them from the pan and serve warm.