Baked Eggs With Sausage And Mushrooms
Serves: 5
Mckayla Luettgen
1 January 1970
Based on User reviews:
48
Spice
62
Sweetness
44
Sourness
40
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
2 cloves
Garlic (smashed)1 pinch
Crushed Red Pepper Flakes1 cup
White Wine (dry)8
Eggs170 g
Gruyere Cheese (grated)Directions:
1
Special equipment: 8 (6-ounce) ramekins Preheat the oven to 400 degrees F
2
Coat a large saute pan with olive oil, add the garlic cloves and the crushed red pepper and bring to a medium heat
3
When the garlic has become golden brown and very aromatic, remove it and discard, it has fulfilled its garlic destiny
4
Add the sausage and brown
5
Once, nicely browned, add the mushrooms and season with kosher salt
6
When the mushrooms have softened, add in the sage and white wine
7
Cook until the wine has almost been absorbed
8
Turn off the heat and reserve
9
Brush 8 individual ramekins with olive oil
10
Divide the sausage mixture equally among the ramekins and press gently into the bottom
11
Top each with an egg
12
Sprinkle each egg with a couple drops of olive oil and arrange on a baking sheet
13
Bake for 8 minutes
14
Sprinkle each egg lightly with Gruyere cheese and bake until the cheese is brown and bubbly and the egg whites are cooked and the yolks are still runny, about 5 minutes Serve with grilled bread rubbed with garlic, if desired
15
Now thats an egg!