Mushroom and Brie Baked Eggs

Mushroom and Brie Baked Eggs

Eggs baked in a a creamy mushroom brie sauce!

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ingredients

• 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

directions

1. 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.
2. Add the garlic and thyme and cook for a minute.
3. 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.
4. 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.
5. Make four small holes in the sauce and fill them with the eggs.
6. Bake in a preheated 350F/180C oven until the eggs just start to set, about 5-8 minutes.

Nutrition Facts: Calories 342, Fat 27g (Saturated 15g, Trans 0), Cholesterol 233mg, Sodium 470mg, Carbs 6g (Fiber 1g, Sugars 2g), Protein 19g

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