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Baked Eggs with Brussels Sprouts and Mushrooms
Ingredients (4 Servings)
- 1 tbsp butter, divided
- 2 cloves garlic, minced
- 1 tbsp minced shallot
- 1 cup crimini mushrooms, wiped clean, stems removed, and sliced
- 1 cup Brussels sprouts, bottoms trimmed and sliced thin
- 3 eggs
- 1 tbsp heavy cream
- 1/4 – 1/2 tsp sea salt
- several twists of fresh ground black pepper
- 3 tbsp Gruyere, grated or sliced thin
Directions
- Preheat the oven to 425 degrees.
- Heat half of the butter in a small skillet over medium-high heat. Add the garlic and shallot, and sauté for a minute. Next, add the mushrooms, sprouts, and a good sprinkle of sea salt and sauté, stirring a bit, for about 4 minutes. The mushrooms and sprouts should be soft and will have released a bit of their water.
- Place the remaining butter in a small 6 inch ramekin or baking dish, and set in the oven until the butter is melted and bubbly. Remove from the oven.
- Swirl the melted butter in the ramekin, and then spoon in the sauteed vegetables. Drizzle in the cream and crack the eggs into the dish. Top off with a pinch of sea salt and a twist or two of pepper.
- Place in the oven and bake for 5 minutes. Working quickly, pull the ramekin, and add the cheese to the top. Return to the oven and cook for 1 – 2 minutes more, or until the whites are just set. Keep in mind that the eggs will continue to cook a bit once out of the oven. Pull, and set aside to cool for a minute or two, and serve.
Nutrition
Per serving:- Calories:- 130
- Fat:- 4 g
- Cholesterol:- 15 mg
- Sodium:- 45 mg
- Carbohydrate:- 62 g
- Fiber:- 6 g
- Protein: 49 g
