Egg Delight with Mushroom Stuffing
- 8 large eggs
- 8 ounces (225 grams) cremini mushrooms, chopped
- 1 1/2 cups (360 milliliters) whole milk
- 2 tablespoons (30 grams) unsalted butter
- 1 medium onion (150 grams), finely chopped
- 1/4 cup (60 milliliters) heavy cream
- 1 teaspoon (5 grams) salt, plus more to taste
- 1/2 teaspoon (1 gram) freshly ground black pepper, plus more to taste
- 2 tablespoons (8 grams) fresh parsley, chopped
1. Preheat oven to 390°F (200°C). Grease a 10-inch (25 cm) round baking dish.
2. Chop the mushrooms and onion.
3. Melt butter in a skillet over medium heat. Add mushrooms and onion, sauté until golden brown and moisture evaporates, about 8-10 minutes.
4. Stir in heavy cream and cook for 5 minutes. Season with a pinch of salt and pepper. Remove from heat.
5. In a large bowl, whisk eggs, milk, 1 teaspoon salt, and 1/2 teaspoon pepper until smooth.
6. Pour half of the egg mixture into the prepared baking dish.
7. Spread the mushroom mixture evenly over the egg layer.
8. Pour the remaining egg mixture over the mushrooms.
9. Bake for 25-30 minutes, until the eggs are set and the top is lightly golden.
10. Let cool for 5 minutes. Sprinkle with chopped parsley before serving.
- mixing bowl
- whisk
- 10-inch round baking dish
- oven
- pan
- cutting board
- knife
- spatula
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