Cheesy Mushroom Egg Cups
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 2
Ingredients:
- 2 eggs
- 2 small potatoes, thinly sliced
- 1 spring onion, finely chopped
- 1/2 cup button mushrooms, sliced
- 1/4 cup gorgonzola cheese, crumbled
- Butter, for greasing
- 2 tablespoons heavy cream
- Salt and pepper, to taste
Instructions:
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Preheat and Prepare:
Preheat your oven’s grill to a high temperature. Grease two ramekins or small oven-proof dishes with butter. -
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Layer the Ingredients:
- Divide the sliced potatoes evenly between the two ramekins, creating a bottom layer.
- Top the potatoes with sliced mushrooms, distributing them equally.
- Sprinkle half of the crumbled gorgonzola cheese over the mushrooms in each ramekin.
- Add half of the chopped spring onions on top of the cheese in each ramekin.
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Prepare the Eggs:
In a small bowl, beat one egg with 1 tablespoon of heavy cream until well combined. Pour the beaten egg mixture over the ingredients in one of the ramekins. Repeat with the second egg and cream in the other ramekin. -
Season and Bake:
Season with salt and pepper according to your taste preference.
Place the ramekins under the hot grill, positioned on one of the upper shelves of your oven. Grill until the eggs are golden on top and starting to bubble, about 5 minutes. -
Serve:
Remove from the oven carefully. Serve hot with a side of toast for a delicious and filling breakfast.
These Cheesy Mushroom Egg Cups are not only quick and easy to make but also customizable to suit different tastes. Enjoy this savory breakfast that’s sure to become a favorite on busy mornings! 🍳
