I have made this breakfast for me and my hubby everyday this week because it took minutes to prepare, to bake, and to clean up. It also filled us up quickly. If you can’t find oyster or chanterelle, feel free to use any kind of mushroom you like, but sauté them longer. If have guests over, this is the perfect breakfast to make to impress.
Have a great baked eggs day….
- non-stick baking spray OR 3 teaspoons soft butter, for ramekins
- Salt and pepper
- 1 tablespoon of olive oil
- 9 ounces organic tree oysters, sliced (or chanterelles)
- 12-18 slices salami (2-3 slices per ramekin)
- 1 tablespoon + 1/2 tablespoon per ramekin heavy cream
- 2 ounce (60 g) gruyere cheese, grated
- 2 eggs per ramekin, room temperature
- micro green + grape tomatoes (option)
Spray six 8-ounce ramekins with non-stick baking spray, Season the bottoms of the ramekins with a pinch of salt and pepper and set aside.
Preheat oven to 350 ํF (180 ํC).
Heat a small sauté pan over medium high heat. Add the olive oil and mushroom. Cook for 2-3 minutes or until soft but not mushy.
Pour heavy cream on the bottom of each ramekin. Divide the cooked mushroom and salami amongst the ramekins. Top with gruyere cheese. Crack 2 eggs on top of each ramekin. Place the ramekins on a baking sheet and bake until the whites are set and the yolks are still soft, about 15-20 minutes.
Sprinkle the tops with more cheese, micro green and tomatoes and serve immediately.
Reference: this recipe is adapted from “the little room of style”