savory

Shirred Eggs with Leeks and Mushrooms

February 12, 2025 By Courtney West 1 Comment

Shirred Eggs with Leeks and Shiitake Mushrooms | vegetarian gf breakfast recipe via Sweet Miscellany

Skip the scrambled eggs and try these shirred eggs with savory leeks and mushrooms for your next breakfast or brunch! This easy vegetarian recipe comes together in about 30 minutes with less than 10 ingredients and is packed with flavor. Eggs are baked in small dishes with sauteed leeks, mushrooms, and cream then garnished with fresh herbs. Enjoy these shirred eggs right out of the oven with your favorite bread to soak up every last bite.

I’m always on the lookout for easy vegetarian breakfasts that feel a bit more special than the usual suspects of oatmeal, toast, or granola. These shirred eggs are definitely a new weekend favorite! They look super impressive but honestly, they’re just gussied up baked eggs at their core. Leeks and shiitake mushrooms are layered on the bottom while the yolks and whites are enveloped in a luxurious bath of cream. A sprinkle of fresh tarragon adds a little pop of mellow anise flavor that pairs perfectly with the eggs. You can eat these with a spoon or fork but I love to dig in with some bread, especially when it comes to the jammy egg yolks.

What are Shirred Eggs?

Without delving too far into culinary history, the simple answer is that shirred eggs are baked eggs. They’re typically made in a dish that has a flat, shallow bottom. They are different from the traditional oeufs en cocotte as they are not baked in a water bath. In my version of shirred eggs, I’ve included some sauteed leeks and shiitake mushrooms on the bottom of the baking dishes. Before baking, cream is poured around the yolks to help thicken the whites and give them a luxurious texture. These baked eggs make the perfect accompaniment to a vegetarian brunch or a special weekend breakfast. Or, as I often like to do, enjoy them in a breakfast-for-dinner situation!

Ingredients and Notes on Substitutions

Leek — one small leek is plenty for this recipe. You’ll use just the white and light green portion as the darker green tops tend to be more fibrous. If you don’t have a leek, a large shallot would be a great substitute.
Shiitake Mushrooms — four ounces is just enough to make sure nearly every bite in both servings contains some mushroom-y goodness. For a less expensive option, feel free to use 4 ounces of baby bella/creminis instead.
Butter — you’ll use butter for cooking the leeks and mushrooms and greasing your baking dishes. Regular butter and vegan butter both work here!
Eggs — standard large eggs work great here. Want those gorgeous deep yellow yolks? Look for pasture raised or free range on the label. Or, find a friend or local farm with chickens!
Cream — the cream helps thicken the whites while also adding flavor and a touch of decadence. For a dairy free option, look for vegan cream in the refrigerated section of the store. Trader Joe’s makes a great one!
Grated Parmesan — a sprinkle of grated parmesan adds a lovely nutty flavor that pairs really well with the eggs, leeks, and shiitakes. Not all parmesan is vegetarian so be sure to check the label. Substitute vegan parmesan to keep the recipe dairy free!
Tarragon — the mild anise flavor of tarragon pairs perfectly with this dish! If you can’t find fresh tarragon, feel free to sub chives or dill instead.
Salt/Pepper — use as much or as little of both of these to season to your own taste.

Leek & Shiitake Mushroom Notes: leeks love to trap soil in their layers as they grow! Once you chop your leeks, put them in a colander and give them a vigorous rinse. Pat dry before using in the recipe. Shiitake stems are fairly woody and fibrous and not the best to eat. Remove them and save them for a batch of vegetable stock or discard them.

Making the Shirred Eggs

Start by buttering two small baking dishes that are around 8 ounces each. Since the leeks and shiitakes will go in the bottom of the dishes, you’ll sauté them while you preheat the oven. Once the shiitakes are starting to turn golden brown around the edges, divide the mixture between the two dishes. To make it easier to transfer the dishes to and from the oven, put them on a small baking sheet.

The next part is super simple: crack two eggs into each dish. Gently pour the cream around the yolks, then finish with a sprinkle of grated parmesan and salt and pepper to season. Bake the eggs until the whites are just set. If you’re a fan of runny yolks, make sure to pull them out as soon as the whites are set and the middle has a slight jiggle. If you like jammy yolks, pull them out a couple of minutes after that.

Garnishing and Serving

It’s best to enjoy these baked eggs soon after they come out of the oven! Give them a light sprinkle of finely chopped tarragon once they’ve rested for 2 minutes. I love to enjoy them with some fresh bread (to toast or not to toast is up to you). A fresh baguette is a great choice but I also love some slices of crusty sourdough. This vegetarian breakfast recipe makes two servings so plan on sharing with someone! If you only want to make one serving at a time, simply cut the recipe in half.

Include Shirred Eggs in Your Next Vegetarian Brunch Spread!

Shirred eggs are simple to make and such a delicious and unexpected vegetarian breakfast option. They’re also perfect as part of a vegetarian brunch spread! Here are some other vegetarian recipes that pair perfectly with these baked eggs:

Shirred Eggs with Leeks and Mushrooms

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Author: Courtney West
Total Time: 30 minutes
Yield: 2 servings 1x
Diet: Vegetarian

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Description

This easy vegetarian recipe comes together in about 30 minutes with less than 10 ingredients and is packed with flavor. Eggs are baked in small dishes with sauteed leeks, mushrooms, and cream then garnished with fresh herbs. Enjoy these shirred eggs right out of the oven with your favorite bread to soak up every last bite.

Ingredients

Scale

1 tablespoon unsalted butter, plus extra for greasing the baking dishes
1 small leek, quartered lengthwise and sliced
4 ounces shiitake mushrooms, stems removed and tops sliced
Sea salt, to taste
Pepper, to taste
4 large eggs
6 tablespoons heavy cream
2 tablespoons grated parmesan
1 tablespoon fresh tarragon, finely chopped
Crusty bread for serving, optional

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Instructions

Lightly grease two 8-ounce ramekins or other ovenproof baking dishes with butter and set aside. Preheat the oven to 375.

Heat a skillet over medium. Add the butter. Once it melts, add the sliced leek and season with salt/pepper. Cook for 2 minutes, stirring occasionally, until softened. Add the sliced shiitakes and cook until tender and just beginning to turn golden brown, stirring occasionally. If the pan looks dry, add a small splash of water. This should take about 7-8 minutes.

Place the buttered baking dishes on a small baking sheet. This will make it easier to transfer them to the oven. Divide the mushrooms and leek mixture between the bottoms of the two dishes. Crack 2 eggs into each dish. Carefully pour 3 tablespoons of cream around the yolks in each dish. Sprinkle with parmesan and season with salt/pepper.

Bake until the egg whites are just set, about 13-15 minutes. There should be a slight jiggle in the center. Remove from the oven and let sit for 2 minutes before sprinkling with the chopped tarragon and enjoying. Serve with your favorite crusty bread if you like.

These are best enjoyed soon after they are made as leftovers don’t re-heat well.

Notes

Wider and flatter baking vessels work best. Smaller, deeper ones will take longer to bake.
Want to meal prep these for the week? Double or triple the amount of leeks and shiitake mushrooms. Go ahead and sauté them at the beginning of the week to have ready. Simply add some to the bottom of your baking dish and top with 2 eggs and 3 tablespoons of cream when you’re ready to bake up a serving.
Leftovers do not hold up well so plan on eating this recipe shortly after it is made.

Prep Time: 5 minutes
Cook Time: 23-25 minutes
Category: breakfast

Easy Black Beans and Rice with Grapefruit Avocado Salsa

February 5, 2025 By Courtney West 1 Comment

This black beans and rice recipe with grapefruit avocado salsa is my new go-to when I want an easy vegetarian dinner that doesn’t skimp on flavor! Prepared on the stove, this rice and beans recipe comes together in 30 minutes or less thanks to canned beans and quicker cooking white rice. The fresh avocado salsa with sweet-tart grapefruit segments brightens everything up and adds even more plants to your plate.

If you’re anything like me, you’re always on the lookout for easy vegetarian dinner recipes! This black beans and rice recipe with fresh grapefruit avocado salsa ticks all the boxes for me. Not only is this vegetarian and vegan dinner recipe ready in 30 minutes, it uses commonly available ingredients and simple cooking techniques. And, it takes advantage of the fact that it’s still grapefruit season!

While this recipe uses canned black beans to keep prep on the easy side, we’re adding in aromatics to bump up the flavor: onion, jalapeno, garlic, dried oregano, and smoked paprika. Since rice and beans can feel a bit heavy, we’re adding fresh flavors in the form of an easy grapefruit avocado salsa to brighten everything up. Plus, the colors are just gorgeous. I’m super excited to share this new favorite vegetarian dinner recipe with you so let’s get to it!

Grab these Ingredients

Rice — I prefer white jasmine rice’s flavor but any long grain white rice will do! White rice will cook up quicker than brown rice and will get this meal on the table in 30 minutes or less. If you prefer brown rice, the total cooking time for the recipe will increase.
Olive Oil — you’ll use some in both the rice and the beans. Feel free to use avocado oil instead if that’s your preference.
Shallot — I love the mild garlicky onion flavor of shallot in the salsa.
Lime — gives the salsa fresh flavor and helps mellow out the pungency of the shallot.
Onion & Garlic — these aromatics build a flavor base for the beans.
Jalapeño — adds more flavor to the beans along with some spice. Remove all of the seeds/veins for a mild flavor or leave them all in for a spicy flavor.
Sea Salt — seasons and balances flavors.
Dried Oregano & Smoked Paprika — lend more depth of flavor to the beans and makes them taste like you spent hours on them rather than a few minutes.
Canned Black Beans — you’ll need just one can for the recipe and you’ll be using the entire contents, both the beans and the cooking liquid. Make sure to pay attention to whether or not there’s salt added to your beans so you can season accordingly.
Grapefruit — I prefer a red or a pink grapefruit here because they have a sweeter flavor. Don’t like grapefruit? Feel free to use a large orange!
Avocado — the creamy and buttery avocado pairs so well with the sharp and sweet grapefruit! You’ll need just 1 medium avocado.
Cilantro — flavors the salsa giving it an herbaceous quality. Think cilantro tastes like soap? You can swap in some parsley or mint!

Black Beans and Rice

The key to this recipe taking less than 30 minutes is to move on to other tasks during inactive cooking times. So, while the rice cooks, you’ll start on the beans. And while the beans simmer, you can finish up the salsa. You’ll start by making the rice. Toss the rice and olive oil together then add the water. Bring to a boil, give a good stir, then immediately drop the heat to low. Cover and cook 15 minutes.

While the rice does it’s thing chop the onion, jalapeno, and garlic. You’ll cook these first, then add the paprika and oregano, then finally the entire contents of the can of black beans. That’s right, we’re not draining the can! The cooking liquid in the can will help keep the beans nice and moist. Once the black beans are warmed through, they’re done!

Grapefruit Avocado Salsa

While rice and beans on their own area a solid vegetarian dinner, a fresh salsa helps brighten things up, adding more color and plants to your plate. The salsa starts with shallots and lime juice. Right after you cover the rice to cook, you’ll add the minced shallot to a bowl and cover it with the juice of the lime. This allows the shallot to pickle and soften which mellows out the pungency. Right before you’re ready to eat, you’ll stir in the chopped grapefruit segments, avocado, and cilantro then season with a pinch of salt.

grapefruit notes: ruby red and pink grapefruits have a sweeter, less bitter flavor than other varieties. Most of the bitter flavor in grapefruits lies in the pith (the whitish part) and membranes (the part separating each segment). This is why you supreme the grapefruit before adding it to the salsa (i.e. remove the skin/pith then cut the segments away from the membranes).

Recipe Shortcuts

Sometimes, you just need a recipe to be quicker and easier. Not to worry! Here are a few recipe shortcuts:

Use a pre-cooked packaged rice instead of cooking your own. You can often find cooked rice on the shelf or in the freezer section of the grocery store.
Use a store-bought pico de gallo or salsa in place of the grapefruit avocado salsa.
Buy pre-diced onion and minced garlic. These are frequently packaged and sold in the produce section alongside other pre-chopped veggies and fruits.
Don’t like salsa? Opt for fresh sliced avocado over the beans and rice instead.

Reheating Leftovers

If you have leftovers, the easiest way to reheat them is either in the microwave or in a pot on the stove. I prefer to reheat the beans and rice separately. Reheat the rice first, adding a couple of splashes of water to rehydrate the rice and create steam. Then, reheat the beans, adding a couple of splashes of water (or broth) as well. The salsa can be enjoyed straight from the fridge!

Looking for more easy vegetarian or vegan dinner recipes? Try these peanut noodles with edamame and kohlrabi that are ready in just 20 minutes or this kale pesto orzo that is ready in 30 minutes!

I really hope you enjoy this recipe as much as I do! If you decide to make it, feel free to come back and leaving a comment and a rating.

Easy Black Beans and Rice with Grapefruit Avocado Salsa

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Author: Courtney West
Total Time: 30 minutes
Yield: 3 servings 1x
Diet: Vegan

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Description

Ingredients

Units Scale

1 cup white jasmine rice
2 tablespoons olive oil, divided
1 small shallot
1 lime
1 medium yellow onion
2 cloves garlic
1 jalapeño
sea salt, to taste
1/2 teaspoon dried oregano
1 teaspoon smoked paprika
1 15–ounce can black beans
1 ruby red grapefruit
1 medium avocado
1 small handful cilantro

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Instructions

Cook the rice first. Add the rice and 1 tablespoon of the olive oil to a medium pot and stir to coat. Stir in 1 ½ cups of water. Bring to a boil, stir, then reduce the heat to low and cover. Cook the rice for 15 minutes. After 15 minutes, remove the rice from the heat, keeping the lid on to allow the rice to steam and retain heat.

While rice cooks continue with the other steps of the recipe. Mince the shallot then add it to a small bowl. Squeeze over the juice of the lime and stir. Set aside to allow the shallots to soften and pickle in the lime juice.

Make the beans. Heat a skillet over medium. While the skillet comes to temperature, dice the onion and mince the garlic. Finely chop the jalapeño. Add the remaining tablespoon of olive oil to the hot skillet. Add the onion along with a pinch of salt. Cook the onion, stirring every minute or two, until it is just starting to turn golden around edges, about 5-7 minutes. Add the jalapeno and garlic and cook until softened, about 1-2 minutes. Stir in the paprika and oregano and cook for 1 more minute. Add the entire can of beans last, including any liquid in the can. Simmer on medium low until warmed through, about 3-5 minutes.

While the beans simmer, finish making the salsa. Cut the very top and bottom off of the grapefruit. Set the flat bottom of the grapefruit on your cutting board and use your knife to cut away both the skin and pith. Use your knife (a paring knife is best for this) to cut each grapefruit segment away from the membrane. Chop each segment into bite-sized pieces and add them to the bowl with the shallot and lime juice. Dice the avocado and mince the cilantro and add them to the bowl as well. Season with a pinch of salt and stir to combine.

Fluff the rice with a fork and season with salt if desired. Portion the rice into bowls followed by the beans and the salsa.

Store leftovers in airtight containers. The salsa is best enjoyed within 2 days while the rice and beans are best enjoyed within 5 days.

Notes

For mild heat, carefully slice the skin and flesh of the jalapeno away from the seeds (similar to how you would cut a bell pepper). Discard the seeds and use the rest of the jalapeno in the recipe.
If you don’t like grapefruit, you can substitute a large orange in its place.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: main