- 1 lb. brown Crimini (Baby Bella) mushrooms, washed and thickly sliced
- 1 T olive oil
- salt and fresh ground black pepper to taste
- 4 eggs
- 2-3 tsp. freshly grated Parmesan
- 2-3 tsp finely chopped parsley for garnish (optional)
- freshly made whole wheat toast for serving with the eggs (optional
(Makes 2 servings; can be increased and baked in a large casserole dish instead of individual dishes.)
- Preheat oven or toaster oven to 400F/200C. Spray 2 individual baking dishes or a flat casserole dish with non-stick spray.
- Wash mushrooms and spin dry or dry with paper towels. Slice mushrooms into slices about 1/2 inch thick. Heat oil in a large frying pan over high heat and saute mushrooms until they have released all their liquid and the liquid has evaporated, about 6-8 minutes. Season mushrooms with a little salt and fresh ground black pepper and quickly transfer to baking dishes.
- Break two eggs over the mushrooms in each individual dish (or four eggs over all the mushrooms in a casserole dish.) If you're not that experienced at breaking eggs, you can break each one into a small bowl and then gently pour it over the mushrooms. (If you don't mind dirtying extra dishes, it would be nice to have each egg broken into a small dish so you can put them over the mushrooms as quickly as possible.) Season eggs with a little salt and fresh ground black pepper to taste and sprinkle a little Parmesan over them.
- Bake eggs until they are done to your liking, about 10 minutes for firm whites and partly-soft yolks. If you want toast, make it while the eggs are baking. Serve hot, with toast if desired.