How many times have we found ourselves coming home from a full day at work or from running errands and realizing we have nothing planned or prepared for dinner…then scrambling to pull something together for the family? Well, this Baked Eggs with Mushrooms and Parmesan Cream recipe was my perfect answer to an easy yet nutritious meal using ingredients leftover from our fridge. The family loved the dish and thought it was egg-cellent!
It was a novelty to have an egg dish for dinner, as eggs are traditionally served at breakfast. However, eggs are no longer considered just a breakfast item; many fine restaurants are now incorporating the simple trusty egg into many of their gourmet dishes to be enjoyed any time of day. This was the perfect dish to include in the menu for our upcoming Great 8 dinner “Breakfast for Dinner.”
These eggs may be baked in a water bath or on a rack in a toaster oven. I prefer to cook them in a hot water bath because it gently cooks the eggs all the way through resulting in a cross between a poached and an over-easy egg. They are perfect accompanied by Kyle’s Tasty Tomato Onion Tart.