Baked Mushroom Eggs

This Baked Mushroom Eggs recipe offers a simple yet delicious breakfast or brunch option. Combining sautéed mushrooms, onions, and spinach with eggs, it’s baked to perfection with a hint of seasoning. The result is a comforting dish with a rich blend of flavors and textures, topped with fresh coriander for a burst of freshness.

For a Serving Size of Two:

Ingredients:

• 2 eggs
• 100 grams sliced mushrooms
• 50 grams chopped onion
• 2 minced garlic cloves
• 50 grams chopped spinach
• 1 tablespoon olive oil
• 1 tablespoon chopped coriander
• Salt, pepper, red chilli powder as per taste

Procedure:

• Preheat the oven to 180°C (350°F). Heat 1 tbsp of olive oil in a skillet over medium heat.
• Add the finely chopped onion and minced garlic. Sauté until they are translucent.
• Add the sliced mushrooms and cook until they are softened and any liquid has evaporated. If using, add the chopped spinach and cook until wilted. Season with salt, black pepper, and paprika.
• Grease a baking dish with a little olive oil.
• Evenly distribute the mushroom mixture in the bottom of the dish .
• Crack 2 eggs over the mushroom mixture. Season the eggs with a little more salt and black pepper.
• Bake in the preheated oven for 12-15 minutes or until the eggs are cooked to your liking. The whites should be set, and the yolks should be slightly runny or firm, depending on your preference.
• If desired, sprinkle the grated cheese over the eggs in the last 5 minutes of baking. Garnish with chopped fresh coriander before serving.
• Serve the baked mushroom eggs hot with a side of whole grain toast or a fresh salad.

Nutritional Benefits:

Nutritional Information:

• Calories: 328 kcal
• Protein: 17.7 g
• Carbohydrates: 14 g
• Fat: 23.9 g