Egg and mushroom cups
Delight in a quick and healthy breakfast with these Egg and Mushroom Cups! This simple recipe combines fresh mushrooms, olive oil, eggs, and a dash of black pepper for a flavorful start to your day. Perfect for busy mornings or a light brunch.
- 28 May 2024
- Cook time 20 min
- Prep time 5 min
- 2 Servings
- 4 Ingredients
Egg and mushroom cups are a delightful, protein-packed breakfast or snack option that's both simple and delicious. This recipe requires only a handful of ingredients and can be quickly whipped up for those busy mornings or when you're looking for a nutritious bite. The blend of eggs and mushrooms, seasoned with olive oil and black pepper, creates a savory and satisfying dish.
Ingredients:
Instructions:
- Begin by preheating your oven to 375°F (190°C).
- Clean the mushrooms thoroughly by wiping them with a damp paper towel. It's best not to rinse them directly under water as they can absorb moisture and become soggy.
- Carefully remove the stems from the mushrooms to create a hollow cavity. You can discard the stems or save them for another recipe.
- Place the mushrooms on a baking tray or in a muffin tin if they are small enough.
- Drizzle the olive oil evenly over the mushrooms' outer surfaces and the inner cavities.
4. Bake the Mushrooms:
- Place the tray in the preheated oven and bake the mushrooms for about 10 minutes. This will begin to soften them slightly.
- While the mushrooms are baking, crack the eggs into separate small bowls to ensure no shells get into the mixture.
6. Season the Eggs:
- Add the black pepper to the eggs, splitting the teaspoon between both eggs if you prefer. Beat the eggs lightly in their bowls if you prefer a scrambled texture, or leave them whole for a sunny-side-up style.
- Remove the mushroom caps from the oven after 10 minutes.
- Carefully pour or spoon one egg into each mushroom cavity. Be cautious not to overflow.
8. Final Bake:
- Return the mushrooms to the oven and bake for an additional 10-12 minutes, or until the eggs have set to your preferred doneness. The whites should be fully cooked and the yolks can remain runny or firm, depending on your taste.
- Once done, remove the Egg and Mushroom Cups from the oven and let them sit for a minute to cool slightly.
- Transfer to a serving plate and enjoy immediately. These cups can be garnished with fresh herbs like chives or parsley for added flavor and a pop of color.
Tips:
- Use fresh mushrooms: Opt for fresh mushrooms instead of canned for the best flavor and texture.
- Preheat the oven: Make sure to preheat your oven to the recommended temperature before placing the mushroom cups in to ensure even cooking.
- Season to taste: Feel free to add additional herbs and spices such as thyme, garlic powder, or paprika to customize the flavor to your liking.
- Check for doneness: Keep an eye on the egg cups as they bake; they are done when the eggs are set but still slightly jiggly in the center. Overcooking can lead to a rubbery texture.
- Serve immediately: Egg and mushroom cups are best enjoyed hot right out of the oven, so serve immediately for the freshest taste.
Egg and mushroom cups are a versatile and easy-to-make dish that can fit well into any meal plan. Whether you're looking for a quick breakfast, a healthy snack, or even a light dinner, this recipe is sure to impress. The simplicity of the ingredients combined with the rich flavors makes it a go-to favorite for any occasion.
| Nutrition Facts | |
|---|---|
| Serving Size | 150 grams |
| Energy | |
| Calories 110kcal | 4% |
| Protein | |
| Protein 9g | 6% |
| Carbohydrates | |
| Carbohydrates 4.64g | 1% |
| Fiber 1.11g | 3% |
| Sugar 1.78g | 2% |
| Fat | |
| Fat 13g | 15% |
| Saturated 2.79g | 9% |
| Cholesterol 230mg | - |
| Vitamins | |
| Vitamin A 100ug | 11% |
| Choline 200mg | 37% |
| Vitamin B1 0.10mg | 8% |
| Vitamin B2 0.61mg | 47% |
| Vitamin B3 3.27mg | 20% |
| Vitamin B6 0.10mg | 6% |
| Vitamin B9 70ug | 17% |
| Vitamin B12 0.60ug | 25% |
| Vitamin C 1.76mg | 2% |
| Vitamin E 0.61mg | 4% |
| Vitamin K 1.89ug | 2% |
| Minerals | |
| Calcium, Ca 36mg | 3% |
| Copper, Cu 0.34mg | 0% |
| Iron, Fe 1.23mg | 11% |
| Magnesium, Mg 16mg | 4% |
| Phosphorus, P 180mg | 15% |
| Potassium, K 400mg | 12% |
| Selenium, Se 33ug | 62% |
| Sodium, Na 80mg | 5% |
| Zinc, Zn 1.14mg | 10% |
| Water | |
| Water 120g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |