Recipes › Breakfast

Mushroom and Thyme Baked Eggs

Mushroom and Thyme Baked Eggs – Forkwise recipe card (illustration, no photo yet)
BreakfastFrench⏱ 25 minServes 2EasyForkwise original⭐ Star recipe · PlusGluten-freeVegetarianNut-free
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🌾 Gluten-free by ingredient. Every ingredient in this recipe was checked against our strict gluten-free list. It has not been test-cooked or lab-tested. If you have coeliac disease, check the label of every product you use (for example “gluten-free” on spices, stock or oats) and avoid cross-contact in your own kitchen. How we check recipes

A Forkwise original recipe, written by Forkwise. Not yet kitchen-tested.

Ingredients

  • 1 tbsp butter
  • 200 g mushrooms, sliced
  • 1 tsp fresh thyme leaves
  • Salt and pepper

…and 2 more ingredients.

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Ingredients

  • 1 tbsp butter
  • 200 g mushrooms, sliced
  • 1 tsp fresh thyme leaves
  • Salt and pepper
  • 4 eggs
  • 2 tbsp cream

Method

  1. Heat the oven to 190°C (375°F). Cook the mushrooms in the butter until golden, then add the thyme and season.
  2. Divide between two ramekins, crack in the eggs and spoon over the cream.
  3. Bake 12 to 15 minutes.

Recipe source: Forkwise · © Forkwise (original recipe) · Original recipe written by Forkwise; not yet kitchen-tested
No photo yet – illustrated placeholder.