This wild mushroom-egg bake is a tasty alternative to scrambled eggs, perfect for lazy weekend mornings.
About 2 tablespoons butter
8 ounces fresh morels or oyster mushrooms, cleaned and sliced
1 1/2 cups shredded havarti or jack cheese (about 4 oz.)
1/2 cup whipping cream
1/2 teaspoon dry mustard
1/4 teaspoon minced fresh thyme leaves
1/4 teaspoon salt
1/4 teaspoon pepper
6 large eggs, lightly beaten
How to Make It
Preheat oven to 325°. In a large frying pan over high heat, melt 2 tablespoons butter. Add mushrooms and cook, stirring often, until lightly browned, about 5 minutes.
Butter an 8-inch square baking dish and sprinkle cheese on the bottom. In a small bowl, mix cream, mustard, thyme, salt, and pepper. Pour half the cream mixture over the cheese. Top with mushrooms and eggs. Pour remaining cream mixture over the top. Bake until eggs are set, about 35 minutes.
Note: Nutritional analysis is per serving.
The soft, creamy texture comes from layering the cream with the eggs rather than beating them together.
I made this for a father's day brunch for my father-in-law. It was a hit! I used more fresh thyme than the recipe called for and reconstituted dried oyster mushrooms as they were the only ones I could find. Both my father-in-law and my husband loved it. I would definitely make it again!