Baked Mushrooms with Egg and Parmesan
25 min
Under an hour
Sezamo
O rețetă rapidă și hrănitoare, perfectă pentru un mic dejun copios sau o cină ușoară. Ciupercile champignon brune, rumenite în unt și ulei de măsline, capătă o aromă intensă, completată perfect de ouăle gătite la cuptor și de crusta aurie de parmezan. Un preparat simplu, dar rafinat, gata în mai puțin de 30 de minute.
Ingredients
Preparation method
Ingredients overview
- 400 g of brown button mushrooms
- 3 tablespoons of extra virgin olive oil
- 15 g of unsalted butter 82% fat
- 50 g of yellow onion
- 1 handful of fresh green parsley
- 1 teaspoon of dried crumbled thyme
- 4 eggs size M
- 50 g of grated Parmesan
- 1 pinch of fine iodized table salt
- 1 pinch of ground black pepper
Preheat the oven to 185–190 °C and prepare an oven-safe pan.
Clean and cut the mushrooms into larger pieces (approximately 2 cm). Finely chop the yellow onion. Heat the olive oil and butter in a pan over medium heat. When the fat is hot, add the onion and mushrooms and sauté for 6–7 minutes. Meanwhile, finely chop the fresh parsley. Add the parsley, thyme, salt, and pepper to the pan, mix well, and turn off the heat.
Make four small indentations in the mushroom mixture and crack an egg into each. Sprinkle the grated Parmesan over the entire dish. Place the pan in the preheated oven and bake for 4–5 minutes, until the egg whites are set but the yolks remain soft. Serve immediately.
50 min
Under an hour
