Eggs Baked In Mushrooms

Total Time: 53 mins Preparation Time: 45 mins Cook Time: 8 mins

Ingredients

• Servings: 4
• 1 lb mixed fresh mushrooms
• 3 tablespoons extra virgin olive oil
• 1/2 cup chopped onion
• 2 garlic cloves, minced
• 1 cup diced seeded ripe tomato, with their juices
• 2 tablespoons finely chopped fresh flat-leaf parsley
• 2 tablespoons chopped fresh basil
• kosher salt
• freshly ground black pepper
• 4 large eggs
• 1/4 cup grated asiago cheese
• toasted bread

Recipe

• 1 preheat oven to 400°; generously butter four 8-ounce ramekins or small gratin dishes (about 1 inch deep and 5 inches in diameter); set the dishes on a baking sheet.
• 2 wipe the mushrooms clean with a damp paper towel; remove and discard the stems of shiitake mushrooms, if using.
• 3 chop the mushrooms into 1/4-inch pieces; you should have about 7 cups.
• 4 heat the oil in a large skillet over medium heat; add in the mushrooms and onion; saute until mushrooms are tender and lightly browned, about 5-8 minutes.
• 5 stir in the garlic; cook/stir for 2 minutes.
• 6 add in the tomatoes and their juices, parsley, and basil; cook/stir until the tomatoes are soft and the mixture is evenly moistened, about 2 minutes.
• 7 add salt to taste and a grinding of pepper.
• 8 transfer the mushroom mixture to the prepared dishes.
• 9 with the back of a spoon, make an indentation in the center of the mushroom mixture in each dish; break the eggs one at a time into a cup and slip an egg into each dish; sprinkle with the cheese.
• 10 bake until the whites are set, about 8 minutes; serve at once with the toast.