
Eggs baked on a bed of sautéed mushrooms and croutons

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When youre tired but want to cook a little and not just heat something up, this offers just the right amount of involvement to feel as if youve done something nice for yourself. I like the texture the bread provides, but you can bake eggs over all kinds of things, such as stewed summer tomatoes, sautéed peppers, leftover ratatouille, braised spinach, and so forth. With a glass of wine and a salad with a good mustardy dressing, this is my idea of a perfect supper for one or two people (not that it cant be multiplied). And it justifies having a number of single-serving, low-sided terra-cotta gratin dishes. These eggs call for a simple workingmans Burgundy from Cote Chalonnaise, such as Aubert Villaines Mercurey, or a Pinot Noir from Santa Maria Valley in Santa Barbara County, such as Au Bon Climat.
ingredients
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serves: 2
2 tablespoons butter
2 slices bread, cut into small cubes
1 tablespoon olive oil
1/3 cup finely diced shallot or onion
6 large brown mushrooms, cremini or portobello, thickly sliced (about 1/2 pound)
1 tablespoon chopped parsley
2 teaspoons chopped marjoram or rosemary
sea salt and freshly ground pepper
2 teaspoons (generous) tomato paste
3/4 cup red wine (preferably the wine you’ll be drinking)
2-4 eggs
Servings Per Recipe: 2
Amount per Serving
Calories: 555
- Total Fat: 24.3 g
- Saturated Fat: 10 g
- Trans Fat: 0.5 g
- Cholesterol: 194.4 mg
- Sodium: 410.3 mg
- Total Carbs: 52.9 g
- Dietary Fiber: 5.2 g
- Sugars: 14.4 g
- Protein: 26 g
preparation

comments
arlene
May 9, 2012