I was lucky enough to be assigned to the fantastic A Kitchen Hoor's Adventure (um, is that the best food blog name EVER?!). Christie, the brain and palate behind the blog, loves healthy recipes that are simple and tasty. A girl after my own heart, that's for sure. Special bonus: Christie made her version of my Cannoli Ice Cream recipe for a previous Freaky Friday—so now it was my turn to make one of her recipes!
There were lots of recipes that were calling my name: the BBQ Pot Roast Sandwiches with Garlic Radish Slaw is a drool-worthy comfort food meal. And these divine Blue Cheese, Fig, and Caramelized Onion Palmiers combine some of my very favorite ingredients into one amazing appetizer.
But it was the Mushroom Cheddar Baked Eggs that truly called my name. I am am absolute mushroom and onion FIEND. When I was little and first learned to cook, I would come home from school every afternoon and I'd sauté mushrooms and onions and eat them on buttered toast. I was a weird kid, what can I say? Christie's recipe brought out the weird kid inside of me; I just had to make my own version of her dish. I made some changes—like swapping goat cheese for cheddar—but the spirit of the dish is the same: rustic, yummy, simple, and hearty!
You can make the mushroom/shallot mixture a day ahead and then just crack the eggs into it right before baking.
serves 2 to 4
- 4 large shallots, sliced
- 16 ounces sliced mushrooms (I used half cremini and half white mushrooms)
- 1 Tablespoon ghee or butter, divided
- 2 ounces goat cheese, crumbled
- 1 teaspoon herbes de Provence
- 4 large eggs
- salt and pepper, to taste
- 4 slices of crusty bread (optional)
- 1 garlic clove, cut in half (optional)
Preheat oven to 350 degrees. Place a large skillet over medium heat; add two teaspoons of ghee or butter and let it melt. Sauté the shallots until they begin to lightly caramelize. Stir in the mushrooms, as well as some salt and pepper, and sauté until the mushrooms release their juices and turn golden brown.
Place a teaspoon of ghee in a pie plate or casserole dish; heat in the oven for about two minutes, or until the ghee is softened. Using a pastry brush, spread the melted ghee all around the inside of the baking dish. Add the mushroom and shallot mixture, then top with the crumbled goat cheese.
Using the back of a spoon, make four indentations in the mushroom mixture. Carefully crack an egg into each indentation. Top with salt, pepper, and herbes de Provence.
Remove the eggs from the oven. Top with fresh herbs or greens (I used baby arugula, but chopped chives would be fabulous, too) and serve with toast.
How amazing does that look?
Make sure you check out all the fantastic bloggers participating in Freaky Friday: An Affair from the Heart * A Dish of Daily Life * Aunt Bee’s Recipes * The Devilish Dish * Full Belly Sisters * Cooking on a Budget * A Kitchen Hoor’s Adventures * LeMoine Family Kitchen * Life Currents * The Flavor Blender * The Foodie Affair * Wildflours Cottage Kitchen * Take Two Tapas * Belle of the Kitchen * Who Needs a Cape? * Big Rigs ‘n lil Cookies * Pic Nic
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