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
- 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
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