One-Pan Baked Eggs with Mushrooms and Potatoes
Prep Time: 5 mins. | Cook Time: 25 mins.
Ingredients
1 Tablespoon clarified butter or your preferred oil
1 large baking potato, cut into 1/2-inch cubes
1/2 small red onion, coarsely chopped
1 Tablespoon chopped fresh thyme
1/4 teaspoon salt
1 cup quartered, stemmed white mushrooms
2 cups coarsely torn oyster mushrooms
2 eggs
Fresh cracked black pepperFor serving:
Wedges of lemon
Green salad
1 large baking potato, cut into 1/2-inch cubes
1/2 small red onion, coarsely chopped
1 Tablespoon chopped fresh thyme
1/4 teaspoon salt
1 cup quartered, stemmed white mushrooms
2 cups coarsely torn oyster mushrooms
2 eggs
Fresh cracked black pepperFor serving:
Wedges of lemon
Green salad
Method
1. Heat oven to 400°F. In a large oven-safe skillet, melt clarified butter. Add potato, onion, thyme, and salt. Bake for 10 minutes.
2. Carefully remove hot skillet from oven and stir in mushrooms. Return to oven and bake for an additional 10 minutes.
3. Carefully remove skillet from oven. Toss the roasted vegetables. Using a spoon, create two indents in the roasted vegetables. Crack an egg into each indent and return skillet to oven for 4-6 minutes, until egg whites have cooked but yolks are still soft (or longer, of course, if you aren’t a fan of runny eggs, about 10 minutes total).
4. Remove from oven, and season with cracked black pepper (and additional salt) if desired. Serve with a green salad, and some slices of lemon for a little acidity on the potatoes.
2. Carefully remove hot skillet from oven and stir in mushrooms. Return to oven and bake for an additional 10 minutes.
3. Carefully remove skillet from oven. Toss the roasted vegetables. Using a spoon, create two indents in the roasted vegetables. Crack an egg into each indent and return skillet to oven for 4-6 minutes, until egg whites have cooked but yolks are still soft (or longer, of course, if you aren’t a fan of runny eggs, about 10 minutes total).
4. Remove from oven, and season with cracked black pepper (and additional salt) if desired. Serve with a green salad, and some slices of lemon for a little acidity on the potatoes.