Baked Eggs + Brussels Sprouts & Mushrooms Recipe

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baked eggs + brussels sprouts & mushrooms
Serves 1
These eggs are a great dish for the transition to spring, and could accommodate green garlic, chives, spring onions, and tender greens beautifully.
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527 calories
18 g
631 g
38 g
31 g
19 g
382 g
2086 g
5 g
1 g
16 g
Nutrition Facts
Serving Size
382g
Servings
1
Amount Per Serving
Calories 527
Calories from Fat 340
% Daily Value *
Total Fat 38g
59%
Saturated Fat 19g
97%
Trans Fat 1g
Polyunsaturated Fat 4g
Monounsaturated Fat 12g
Cholesterol 631mg
210%
Sodium 2086mg
87%
Total Carbohydrates 18g
6%
Dietary Fiber 5g
19%
Sugars 5g
Protein 31g
Vitamin A
45%
Vitamin C
129%
Calcium
38%
Iron
26%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 tablespoon butter, divided
  2. 2 cloves garlic, minced
  3. 1 tablespoon minced shallot
  4. 1 cup crimini mushrooms, wiped clean, stems removed, and sliced
  5. 1 cup Brussels sprouts, bottoms trimmed and sliced thin
  6. 3 eggs
  7. 1 tablespoon heavy cream
  8. 1/4 – 1/2 teaspoon sea salt
  9. several twists of fresh ground black pepper
  10. 3 tablespoons Gruyere, grated or sliced thin
Instructions
  1. Preheat the oven to 425 degrees.
  2. Heat half of the butter in a small skillet over medium-high heat. Add the garlic and shallot, and sauté for a minute. Next, add the mushrooms, sprouts, and a good sprinkle of sea salt and sauté, stirring a bit, for about 4 minutes. The mushrooms and sprouts should be soft and will have released a bit of their water.
  3. Place the remaining butter in a small 6 inch ramekin or baking dish, and set in the oven until the butter is melted and bubbly. Remove from the oven.
  4. Swirl the melted butter in the ramekin. Crack the eggs and add to the butter. Drizzle in the cream, and then scatter all of the sauteed vegetables. Top off with a pinch of sea salt and a twist or two of pepper.
  5. Place in the oven and bake for 5 minutes. Working quickly, pull the ramekin, and add the cheese to the top. Return to the oven and cook for 1 – 2 minutes more, or until the whites are just set. Keep in mind that the eggs will continue to cook a bit once out of the oven. Pull, and set aside to cool for a minute or two, and serve.
Adapted from Brooklyn Supper
beta
calories
527
fat
38g
protein
31g
carbs
18g
more
Adapted from Brooklyn Supper
Outlaw Fitness http://www.outlawfitnesshq.com/
bakedeggsnotfeature

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  • Hey Outlaw Fitness, Like most food bloggers, my recipe and images are protected by copyright, and they are being used here without my permission. Please take this post down immediately (or link to my blog for the recipe), or I will be forced to file a DMCA and/or pursue my standard recipe licensing fee. Kindly reach out: brooklynsupper@gmail.com.