Mushroom Baked Eggs With Squished Tomatoes Food

MUSHROOM TOMATO FRITTATA

Steps:

• Preheat the oven to 400 degrees F.
• In a large bowl, whisk together the eggs, milk, salt and pepper.
• Heat the olive oil in a 10-inch non-stick ovenproof skillet over medium high heat. Sauté the mushrooms for 5-7 minutes until they turn brown. Stir in the roasted tomatoes and parsley and reduce the heat to low.
• Pour in the egg mixture. Allow the eggs start to set at the edges, about 2-4 minutes. Transfer the skillet to the oven and bake for 8-10 minutes until just set in the middle.
• Sprinkle with parsley before serving.

SUNDAY SUNSHINE BAKED EGGS IN MUSHROOMS

Steps:

• Preheat oven to 180C/350F.
• Remove stalk from mushroom. Optional - scrape gills out with a teaspoon (the brown part). I usually only do this if the mushroom is on the small side and I need to make more room for the egg to fit.
• Divide the pasta sauce between the mushrooms and spread.
• Crack an egg into each mushroom.
• Pour cream over the eggs, drizzling to try to cover the whole surface.
• Place mushrooms in the oven for 10 minutes.
• Remove from oven and sprinkle over the cheese, then return to oven.
• Bake for a further 5 minutes or until the egg whites are just set and (hopefully) the yolks are still runny (see note 3 for cooking time guidance). Remember that the eggs will continue to cook after you take them out of the oven.
• Garnish with parsley, if using, then serve immediately.

SAUTEED MUSHROOM SCRAMBLED EGGS

Steps:

• Heat a frying pan over medium-low heat. Add butter; heat until completely melted. Add mushrooms and green onions and stir until well coated with butter. Cook until mushrooms are light brown and tender, about 5 minutes.
• While mushrooms are cooking, combine eggs and milk in a bowl and mix together.
• Stir egg mixture into mushrooms. Season with salt. Stir until eggs are scrambled and fluffy, about 5 minutes.

MUSHROOM-SPINACH BAKED EGGS

Steps:

• Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook, stirring occasionally, until golden, about 8 minutes. Add the mushrooms and cook, undisturbed, until they begin to brown, about 2 minutes. Add 1/2 teaspoon salt, and pepper to taste; continue cooking, stirring occasionally, until soft, about 4 more minutes. Stir in the spinach and cook until wilted, about 2 minutes. Remove from the heat and let cool.
• Brush a 9-by-13-inch baking dish with olive oil. Arrange the bread in the dish in a single layer with the edges slightly overlapping, then spoon the mushroom-spinach mixture on top. If making ahead, cover and refrigerate overnight.
• When ready to bake, preheat the oven to 350 degrees F. Crack an egg onto each piece of bread; season with salt and pepper. Pour the milk evenly over the top and sprinkle with the cheese. Bake until the egg whites are set, 25 to 30 minutes.

POACHED EGGS WITH MUSHROOMS AND TOMATOES

Steps:

• Fill a large, deep skillet with 3 inches of water. Add the vinegar and bring to a bare simmer.
• Meanwhile, heat 1 teaspoon of the oil in a large nonstick skillet over medium-high heat. Season the tomatoes with ¼ teaspoon each salt and pepper and cook until just tender, 1 to 2 minutes per side; transfer to a plate.
• Add the remaining tablespoon of oil to the skillet and heat over medium-high heat. Add the mushrooms, thyme, ½ teaspoon salt, and ¼ teaspoon pepper and cook, tossing occasionally, until golden brown and tender, 6 to 7 minutes.
• Meanwhile, poach the eggs in 2 batches: Crack each of 4 eggs into separate custard cups, then, one at a time, slide gently into the water in the deep skillet. Cook for 2 to 3 minutes for slightly runny yolks and remove with a slotted spoon. Repeat with the remaining 4 eggs.
• Top the bread with the tomatoes, mushrooms, eggs, and Parmesan. Season with ¼ teaspoon each salt and pepper and sprinkle with the chives.

BAKED EGGS WITH POTATOES, MUSHROOMS & CHEESE

Steps:

• Heat oven to 200C/180C fan/gas 6. Put the potatoes in a pan of water, bring to the boil, cook for 5 mins, then drain. Heat the oil in a large frying pan. Cook the potatoes, mushrooms and garlic for 5-8 mins to soften the mushrooms and brown the edges of the potatoes. Stir in half the thyme and cook for 1 min more.
• Spoon the potato mixture into a baking dish and sprinkle with the cheese and the remaining thyme. Make holes in the mixture and break in 4 eggs. Bake in the oven for 12-15 mins until the eggs are set and the cheese has melted.

MARTHA ROSE SHULMAN'S SCRAMBLED EGGS WITH MUSHROOMS

Steps:

• Heat the oil or butter over medium-high heat in a large, heavy nonstick skillet. Add the mushrooms, and cook, stirring often, until they begin to sweat. Add the garlic and a pinch of salt. Cook, stirring, until the mushrooms are tender, five to eight minutes. Season to taste with salt and pepper, and stir in the chives.
• Beat the eggs in a medium bowl. Add salt and pepper to taste, and beat in the milk. Add to the skillet. Cook, stirring every few seconds, until the eggs are scrambled. Remove from the heat, and serve.