I’m back in the kitchen after a summer road trip and boy do I have a tasty new recipe to share with you today, mushroom and brie baked eggs! This is a really simple dish where eggs are baked in a mushroom and brie sauce and served with toast or crusty bread for dipping and scooping! The mushroom sauce is easy to make where you just cook the mushrooms and onions, season with garlic and thyme, add some broth to make the sauce along with plenty of cheese, in the form of parmesan and brie! I like to add some fresh spinach for some colour and to make it a bit healthier. After the sauce is made the eggs are cracked open and placed on top of the sauce before transferring to the oven to bake until they are cooked! I like my yolks to be a little runny so I don’t bake them too long but you can cook them as desired. This mushroom and brie baked eggs makes for an amazing brunch for a special occasion and they also make for a nice light dinner!
Divide by four and make them in individual pans!
Mushroom and Brie Baked Eggs
Eggs baked in a a creamy mushroom brie sauce!
- 2 tablespoons butter
- 1 small onion, diced
- 8 ounces various mushrooms, sliced
- 2 cloves garlic, chopped
- 1 teaspoon thyme, chopped
- 1/2 cup vegetable broth or chicken broth
- 1/4 cup cream
- 4 ounces brie
- 1/2 cup parmigiano reggiano (parmesan), grated
- salt and pepper to taste
- 4 ounces fresh baby spinach
- 4 eggs
- Melt the butter in an oven safe pan over medium heat, add the onions and mushrooms and cook until the mushrooms release their liquids and it’s absorbed, about 10-15 minutes.
- Add the garlic and thyme and cook for a minute.
- Add half of the broth and deglaze the pan by scraping the brown bits off the bottom of the pan while the the broth simmers.
- Add the remaining broth and cream, bring to a boil and simmer to thicken, about 2-4 minutes, before mixing in the cheeses and spinach and seasonimg with salt and pepper to taste.
- Make four small holes in the sauce and fill them with the eggs.
- Bake in a preheated 350F/180C oven until the eggs just start to set, about 5-8 minutes.
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Diego Lopes says
Oh wow, this is amazing!! I'm looking for some new things to try baking, and this is definitely a lot different from anything I've done before. Thanks!!
Ally Le says
this looks amazing!
Brenda Jacobs says
Absolutely delicious! I did substitute white wine for the broth but otherwise made as directed. We had it for dinner but would be great for any meal.
Very tasty 😋 If you love French onion soup, you will love this recipe!
Toasted some bread with olive oil and then, I added some salt, pepper and italian seasoning to the eggs before baking. I also added some more Parm on top after the eggs were done baking. 10/10