These Baked Eggs and Mushrooms Cups are such an exquisite hors d’oeuvre or brunch dish! They look incredibly elegant served in individual ramekins, featuring perfectly baked eggs with runny yolks nestled under savory sautéed mushrooms seasoned with a kick of Cajun spice and fresh parsley. I love making Baked Eggs like this because they feel special but are surprisingly simple to prepare using a gentle water bath method in the oven. This recipe is perfect for a holiday dinner starter, a lovely spring brunch (perfect for this time of year!), or anytime you want an impressive vegetarian dish.
Why You’ll Love These Baked Eggs with Mushrooms
- Elegant Presentation: Serving in individual ramekins makes this dish look sophisticated and special.
- Flavorful Combination: Savory mushrooms, aromatic garlic, warming Cajun spice, fresh parsley, and rich eggs create a delicious harmony.
- Perfectly Cooked Eggs: The water bath ensures the eggs cook gently, resulting in set whites and lovely runny yolks.
- Easy to Make: Despite looking fancy, the steps are straightforward.
- Vegetarian Appetizer/Brunch: A fantastic meat-free option that’s still satisfying.
Ingredients for Baked Eggs and Mushrooms Cups
Here’s what you’ll need to create this elegant dish. The full list with measurements is in the recipe card below.
Main Components
- Unsalted butter (+ extra for greasing) (Fat)
- Button mushrooms (Fungi)
- Large eggs (Protein)
- Cream (heavy cream or similar) (Dairy)
Flavor Base & Seasoning
- Cajun spice blend (Spice Blend)
- Fresh parsley, chopped (plus more for garnish) (Herb)
- Garlic cloves, minced (Aromatic)
- Sea salt (Seasoning) (Added based on instructions)
- Freshly ground black pepper (Spice)
Serving Suggestion
- Buttered bread toasts (Bread) (Herbed butter recipe linked in original source)
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I love the Cajun spice twist in these Baked Eggs with Mushrooms, but here are some variations:
- Different Herbs/Spices: Use Italian seasoning, smoked paprika, or fresh thyme/rosemary instead of Cajun spice and parsley.
- Add Cheese: Sprinkle some grated Parmesan, Gruyere, or crumbled goat cheese over the mushrooms before the final bake.
- Add Spinach: Wilt some spinach with the mushrooms and garlic.
- Cream Substitute: Use half-and-half or whole milk instead of heavy cream for a slightly lighter version (it might not be quite as rich).
- Different Mushrooms: Use cremini, shiitake, or chopped portobello mushrooms.
How to Make Baked Eggs and Mushrooms Cups
Let me show you how to make these elegant Baked Eggs with Mushrooms:
Prep Oven and Ramekins
- First, I preheat my oven to 350°F (180°C).
- I generously butter 2 deep ramekins (or more, depending on how many servings I’m making based on scaling the recipe).
Sauté Mushrooms
- I melt 1 tablespoon of butter in a small pan over medium heat.
- I quickly fry the Cajun spices in the butter for about 30 seconds until fragrant.
- Then, I add the sliced or chopped button mushrooms and sauté until they release their moisture and become golden brown.
- I stir in the chopped fresh parsley and cook for one minute more, until the parsley wilts slightly.
- I season the mushroom mixture to taste with salt and pepper and remove it from the heat, setting it aside.
Assemble and Bake
- I crack two large eggs carefully into each buttered ramekin.
- I season the eggs lightly with salt and pepper.
- I pour 2 tablespoons of cream over the eggs in each ramekin.
- Next, I arrange the prepared ramekins in a larger roasting pan or deep baking dish.
- Carefully, I pour enough boiling water into the larger roasting pan to come about halfway up the sides of the ramekins. This creates the water bath (bain-marie).
- I carefully place the entire setup (roasting pan with ramekins and water) into the preheated oven.
- I bake for 10 minutes, until the egg whites are just beginning to set, but the yolks are still very runny.
- I carefully remove the roasting pan from the oven. I spoon the sautéed mushroom mixture over the partially set eggs in each ramekin.
- I return the pan to the oven and bake for another 5-10 minutes more, or until the egg whites are fully set but the yolks remain runny (or cooked to your preference).
Serve
- Serve hot with toast
Tips and Tricks for the BEST Baked Eggs
Here are my secrets for making perfect Baked Eggs with Mushrooms:
- Use Room Temperature Eggs: Eggs closer to room temperature may cook slightly more evenly, though cold eggs work too.
- Water Bath is Key: Don’t skip the water bath! It ensures gentle, even cooking and prevents the eggs from becoming rubbery. Use boiling water for efficiency.
- Watch Cooking Time Closely: Baked eggs can go from perfectly runny yolks to hard-boiled quickly! Start checking around the minimum time and remove them when the whites are set, but the yolks still jiggle.
- Butter Ramekins Well: Ensures the eggs don’t stick and makes for easier cleanup.
- Adjust Seasoning: Season the eggs lightly, remembering the Cajun spice and mushrooms also have flavor. Taste and adjust if possible before serving (though tricky once assembled!).
How to Serve
These Baked Eggs and Mushrooms Cups are best served hot, right out of the oven! Serve them:
- For Brunch: An elegant main course for brunch, served with toast points or crusty bread for dipping into the runny yolk.
- As an Appetizer: A sophisticated starter for a dinner party.
- For a Light Lunch: Served with a simple green salad.
- With Buttered Toasts: Essential for dipping! Use the herbed butter recipe linked in the original source, or just simple buttered toast.
Make Ahead and Storage
Baked eggs are best enjoyed immediately after cooking for the ideal texture (especially the runny yolk).
- Prep Ahead: You can sauté the mushroom mixture up to a day ahead and store it covered in the refrigerator. Reheat gently before topping the partially baked eggs.
- Storage: Leftovers aren’t highly recommended as the eggs can become rubbery upon reheating. If you do have leftovers, store covered in the fridge for up to 1 day and reheat very gently.
FAQs about Baked Eggs and Mushrooms Cups
- Can I use different spices instead of Cajun?
- Absolutely! Italian seasoning, smoked paprika, herbes de Provence, or even just salt, pepper, and garlic powder would be delicious.
- What if I don’t have ramekins?
- You can use a standard muffin tin (grease well or use liners) for smaller individual portions, adjusting the baking time accordingly (it will likely be shorter). Small oven-safe bowls could also work.
- Can I make these dairy-free?
- Substitute the butter with olive oil or vegan butter, and use a dairy-free cream alternative (like unsweetened cashew or oat cream) instead of heavy cream.
Enjoy this elegant, flavorful, and surprisingly easy Baked Eggs with Mushrooms & Cajun Spice! It’s a wonderful dish for brunch or a special starter.
Print
Baked Eggs and Mushroom Cups
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 1x
- Category: Appetizer, Breakfast, Brunch, Vegetarian
- Cuisine: American, French-Inspired
Description
An exquisite hors d’oeuvre for a holiday dinner or a delightful brunch dish, which also happens to be vegetarian. Eggs are gently baked in ramekins with cream and topped with savory, spiced sautéed mushrooms.
Ingredients
Scale
- 1 tablespoon (15g) unsalted butter, plus extra for greasing ramekins
- 1 tablespoon Cajun spice blend
- 7 oz (200g) button mushrooms, sliced or quartered
- Fresh parsley, chopped (for mushrooms and garnish)
- 8 large eggs
- 8 tablespoons (1/2 cup) heavy cream (2 tablespoons per ramekin)
- Sea salt, to taste
- Freshly ground black pepper, to taste
- Buttered bread toasts, for serving (optional)
Instructions
- Preheat Oven and Prepare Water Bath: Preheat the oven to 350°F (180°C). Find a roasting pan or large baking dish that can hold your ramekins comfortably. Have boiling water ready for the water bath.
- Prepare Ramekins: Generously butter the inside of 4 deep ramekins.
- Sauté Mushrooms: Melt 1 tablespoon of butter in a small skillet over medium heat. Add the Cajun spice blend and cook for about 30 seconds until fragrant. Add the mushrooms and sauté until golden brown and tender. Stir in a tablespoon of chopped fresh parsley. Season lightly with salt and pepper. Remove from heat and set aside.
- Prepare Eggs and Cream: Carefully crack 2 eggs into each buttered ramekin. Season the eggs with salt and pepper. Pour 2 tablespoons of heavy cream over the eggs in each ramekin.
- Set up Water Bath: Place the prepared ramekins into the roasting pan. Carefully pour enough boiling water into the roasting pan to come about halfway up the sides of the ramekins. Be careful not to splash water into the ramekins.
- First Bake: Carefully transfer the roasting pan with the ramekins to the preheated oven. Bake for 10 minutes.
- Add Mushrooms and Finish Baking: Carefully remove the roasting pan from the oven. Spoon the sautéed mushroom mixture evenly over the partially cooked eggs in each ramekin. Return the roasting pan to the oven and bake for another 5-10 minutes, or until the egg whites are just set but the yolks are still runny (or cooked longer to your preference).
- Serve: Carefully remove the ramekins from the water bath. Garnish with additional chopped fresh parsley, if desired. Serve hot with buttered toast points for dipping.
Notes
- Ramekins: Use deep ramekins (at least 6-ounce capacity) to hold the eggs, cream, and mushrooms comfortably.
- Cajun Spice: Adjust the amount to your heat preference.
- Mushrooms: Button or cremini mushrooms work well. Slice or quarter depending on size.
- Egg Doneness: Baking time for the eggs depends on your preference. For runny yolks, bake just until the whites are set. For firmer yolks, bake a few minutes longer.
- Water Bath: The water bath (bain-marie) helps the eggs cook gently and evenly, preventing them from becoming rubbery.
- Serving: These are great for brunch, lunch, or as a substantial appetizer.
- Storage: Best enjoyed immediately after baking.