Mushroom and Egg Bake – Breakfast Bake

 

 

December is finally here, the wrong month to start a healthy diet and the right month to develop a sweet tooth. We love breakfast loaded with eggs and vegetables. This Mushroom and Egg Bake Recipe is ideal for a lazy Sunday brunch with family. If you love the aroma of baked potato, mushroom and cheese then Mushroom and Egg Bake Recipe is a must try for you. Mushroom and Egg Breakfast Bake is no complicated dish. All you need is eggs, vegetables and cheese to make this breakfast bake.

We have used a medley of button and oyster mushrooms in the recipe. The subtle nuttiness in the flavour of the oyster mushroom and the light crunchiness of the button mushroom that make this breakfast bake a perfect dish from the weekend brunch. A variety of seasonal vegetables and fresh herbs can also be used in this recipe if you not too keen on using mushrooms. An addition of bacon or ham can take Mushroom and Egg Bake to another level of decadence. The combination of cheddar and mozzarella cheese is used to make this dish. But any other permutation of hard cheese can be used in this recipe.

Ingredients:-

1. Potato – 3 medium size ( skin peeled and cubed)
2. Button Mushrooms – 200 gms( cleaned and slit into 2)
3. Oyster Mushrooms – 200 gms ( cleaned and stem removed)
4. Eggs – 3 – 4
5. Olive Oil – 1 tbsp + 1 tbsp
6. Dry Parsley – 1 tsp
7. Dry Thyme – 1tsp
8. Pepper – 2 tsp
9. Garlic Powder – 1 tsp
10. Salt  – according to taste
11. Cheese – 1/2 cup grated (mix of mozzarella and cheddar)
12. Mint Leaves – 5 – 6 ( optional)

Instructions 

1. Pre heat your oven to 200C
2. In a large bowl combine, 1 tbsp of olive oil, parsley , garlic powder, thyme, 1 tsp pepper and 1 tsp salt. Mix well to form a nice paste
3. Then add the potatoes and mix well. Make sure all the pieces of potatoes are coated well with the spice mix
4. Now transfer the potatoes from the bowl to your baking dish
5. Arrange them into a single layer and pat down. Pop the dish into the oven and let it bake for 15 – 20 min or till you see the potatoes start to leave water
6. Mean while in a pan add one table spoon of oil and fry the mushrooms for 5 mins
7. If you see water coming out of the mushroom, spoon it out and reserve ( this makes great stock for a soup)
8. After the mushrooms have fried, take them off the heat
9. Now pull out the baking pan from the oven and spoon another layer of fried mushrooms over the potatoes
10. Crack 3 eggs over the mushroom layer ( make sure you do not get any shell in there)
11. Now add a pinch of salt and the left over pepper, over the eggs and pop it right back into the oven and bake for another 10 mins. After 10 mins, top the eggs with grated cheese and bake for another 5 mins till you can hear the cheese bubble and sizzle
12. You will know that the eggs are ready when they look like sunny side up eggs 🙂
13. Garnish with fresh mint leaves and serve with buttered bread

 

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