Enjoy this dish hot from the oven, with crusty bread to soak up the runny yolks. For firmer yolks and whites, leave the eggs on the rimmed baking sheet for 4 to 5 minutes before serving.

Molly Gilbert
This Story Originally Appeared On sunset.com

Gallery

Read the full recipe after the video.

Recipe Summary

total:
30 mins
Yield:
Serves 4 to 6
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400° with a rack in the center. Line a 12- by 17-in. rimmed baking sheet with parchment paper and coat lightly with oil.

    Advertisement
  • Put mushrooms and leeks on baking sheet. Sprinkle with oil, 1/2 tsp. each salt and pepper, and the thyme and toss to coat. Spread vegetables in an even layer. Bake until softened and starting to brown, about 10 minutes.

  • Remove baking sheet from oven but leave oven on. Make 8 evenly spaced hollows in vegetables and crack an egg into each. Sprinkle with goat cheese and salt and pepper to taste.

  • Return baking sheet to oven and bake until egg whites are set but shiny and yolks are still runny, 8 to 10 minutes; jiggle baking sheet to check softness of yolks.

Source

Sheet Pan Suppers (Workman, 2014)

Nutrition Facts

227 calories; calories from fat 62%; protein 12g; fat 16g; saturated fat 4.6g; carbohydrates 11g; fiber 1.4g; sodium 271mg; cholesterol 288mg.
Advertisement
Advertisement