Elevate your brunch game with this hearty and flavourful Egg Baked Mushroom Medley Traybake!
Perfect for a cosy weekend morning or a brunch gathering, this dish brings together the delicious umami flavour of portabello mushrooms and perfectly baked eggs in one delicious traybake.
Traybakes are so simple to make, and perfect for brunch or even supper!
Egg baked mushroom medley traybake
Ingredients
- 650 g mixed mushrooms
- 2 tbsp olive oil
- 2 cloves garlic, grated
- 6-8 sage leaves
- 1 tsp mixed dried herbs
- 4 large Portobello mushrooms
- 4 large eggs
- 150 ml cream
- Seasoning, to taste
- French bread, to serve
Instructions
PREHEAT oven to 200°C.
USE a large baking tray. Place mixed mushrooms, olive oil, garlic, a few sage leaves and dried herbs into the baking tray. Place the Portobello mushrooms stalk side up on top, season with salt and black pepper. Bake until mushrooms are tender, about 10 minutes. Remove from oven and gently twist the stalk out of the Portobello mushrooms, return stalks to the pan.
GENTLY crack an egg into each Portobello mushroom, pour over the cream. Return baking tray to oven and cook until the egg white is no longer clear, and yolk is cooked to your liking, about 3- 5 minutes. Garnish with torn sage leaves.
SERVE immediately with toasted French bread to soak up all the juices.
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Grilled mushrooms with dukkah eggs & crispy kale
A food stylist and recipe developer, contributing to Food & Home and other esteemed magazines under Habari Media. I love for creating mouthwatering recipes, I bring culinary visions to life through my work.