Baked Eggs with Mushrooms

Servings

Serving size

1 egg with potatoes and vegetables

COOKING TIME

45 minutes

This recipe can easily be multiplied but does not make very good leftovers.

Serve with Parsnip Home Fries

AND

Serve with Catalan Spinach or Kale Salad with Pumpkin Seeds or Mashed Parsnips or Parsnip Home Fries or Roasted Parsnips and Carrots or Salad with Sweet Soy Dressing and Goat Cheese

Ingredients

2 quart Water

12 ounces Yukon gold potatoes (peeled and cut into 1/4 inch dice)

1/2 tsp. Paprika

4 tsp. Olive oil (divided)

1 small White onions (finely diced)

8 ounces Crimini mushrooms (cut into 1/2 inch pieces)

1 Tbsp. Fresh oregano (or 1 tsp.. dried)

1/4 tsp. Salt (divided)

1 to taste Black pepper

1 large Egg(s)

Instructions

Preheat the oven to 325°F.

Place the water in a large stock pot over high heat.

When the water is boiling add the diced potatoes.

Cook the potatoes about 10 minutes until slightly soft. They should have a little texture and not be mushy.

Drain the potatoes and rinse under cool water.

Place 1 teaspoon of the olive oil in a large skillet over medium heat.

Add the paprika to the pan cook lightly for one minute. Stir frequently.

Add the potatoes with 1/8 teaspoon of the salt. Toss well and cook for about two minutes. Set aside.

Place one teaspoon of the olive oil in the skillet. Increase the heat to medium high.

Add the onions and cook for about two minutes. Toss frequently.

Add the mushrooms and cook for about 8 to 10 minutes. Toss frequently.

Add the oregano, remaining salt and toss well. Add pepper to taste.

Divide the potatoes between two medium sized (2 cup) oven safe ramekins.

Top the potatoes with the mushroom mixture. Use a spoon to make a small hole in the center of the mushrooms.

Break an egg and gently place the egg in the indentation on top of the mushrooms. The egg yolk should rest in the small hole and be covered slightly by the egg white.

Repeat for each ramekin and then top each egg with a little bit of pepper and a teaspoon of olive oil.

Place in the oven and bake for about 10 minutes until the egg white is set.

Serve.

Serve this recipe with one of these Breakfast side dishes.

Parsnip Home Fries

Place the oil in a large skillet over medium high heat. Add the onions and cook for about 2 minutes. Stir frequently. Add the peppers and cook for about 1 minutes. Add the parsnips, salt and pepper. Reduce the heat to medium. Cover and cook, tossing frequently, for about 15…

AND

Serve this recipe with one of these vegetable side dishes.

Catalan Spinach

Place the olive oil in a large skillet over medium heat. Add the pine nuts and raisins and sauté for about 5 minutes, stirring frequently, until the pine nuts are lightly browned. Add the spinach, salt, and pepper, and toss for 2 minutes, until spinach is wilted. Serve.

Kale Salad with Pumpkin Seeds

Place the olive oil, soy sauce, mustard, honey and pepper in a bowl. Whisk until smooth. Place a small skillet over medium high heat. Add the pumpkin seeds and toast for about 10 minutes until lightly browned. After about 5 minutes of toasting add the dried thyme leaves and toss…

Mashed Parsnips

Place the water in a large stock pot over high heat. Add the parsnips to the stock pot and make sure they are covered by at least an inch of water. Bring to boil and then reduce heat until the water is simmering. Cook the parsnips about 15 – 20…

Parsnip Home Fries

Roasted Parsnips and Carrots

Place a large baking sheet in the oven and preheat the oven to 400°F. Fold the carrots, parsnips, rosemary, salt, and pepper together and place on the baking sheet and return to the oven. Reduce the oven heat to 375°F. Roast the carrots and parsnips for about 20 to 25…

Salad with Sweet Soy Dressing and Goat Cheese

Mix together the soy sauce, peach preserves, vinegar, orange juice and olive oil until well blended. Chill. Shape the goat cheese into two rounds about 1/2 inch thick. Pat the sesame seeds onto each side. Place in freezer for about 10 minutes and then keep refrigerated until ready to use.…