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Baked Eggs with Soy Sauce Mushrooms | Ginger & Toasted Sesame

Baked Eggs with Soy Sauce Mushrooms

You will need two ramekins or gratin dishes for this dish. I prefer gratin dishes because it allows the eggs to cook evenly and it lends a larger surface area for the broiler which translates to more crispy cheese crust.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2
Author Sonja Bradfield

Ingredients

  • 2 tablespoons of butter separated
  • a splash of soy sauce I used about half a teaspoon
  • 4 ounces of mushrooms sliced (I used creminis)
  • 2 teaspoons of cream or whole milk separated
  • 1/4 cup of fresh herbs such as parsley chives, tarragon, thyme, etc.
  • 1 clove of garlic
  • 1/4 cup of dry sharp cheese such as parmesan or romano, grated
  • Freshly ground black pepper to taste

Instructions

  1. Melt a tablespoon of butter in a large pan or cast iron skillet that is very hot over medium high heat.
  2. Add the splash of soy sauce to the melted butter and add the mushrooms.
  3. Let the mushrooms sit for about five minutes in the pan undisturbed until nicely brown. Meanwhile mince the fresh herbs and garlic together until fine.
  4. Flip the mushrooms and let them cook on the other side for another five minutes. Set aside.
  5. Turn on the broiler to high and set two gratin dishes or ramekins on a cookie sheet. Add half the tablespoon of remaining butter to each pan and a teaspoon of cream or milk to each. Put the dishes in the oven for about 30 seconds until the butter and cream are bubbling.
  6. Take out the dishes (on the sheet) and put half of the mushrooms into each of them. Crack three eggs into each ramekin and top evenly with the herb and garlic mixture. Sprinkle half the cheese onto each dish.
  7. Put the cookie sheet under the broiler and let it cook for about 5 to 6 minutes, rotating halfway through. Cook until the egg is just setting and remove immediately (the egg will continue cooking when you take it out of the oven).
  8. Sprinkle freshly ground black pepper on top and serve with toasted crusty bread.