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.