Baked Eggs with Mushrooms and Parmesan
Ingredients
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2 teaspoons extra-virgin olive oil
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4 mushrooms
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½ teaspoon salt
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¼ teaspoon black pepper
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4 large eggs
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½ teaspoon salt
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¼ teaspoon black pepper
Tools
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measuring spoons
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chopping board
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knife
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June Pan
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4 small ramekins
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June Oven
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Preferences
Preheat the June Oven
With the shelf in the middle position, preheat the June Oven to 425°F on the Bake setting using the button below.
June Oven
Grease the ramekins
Divide the oil equally between the ramekins. Swirl the ramekins to coat the bottoms and sides with oil and place them on the June Pan.
2 teaspoons extra-virgin olive oil
June Pan
4 small ramekins
measuring spoons
Cut the mushrooms
Cut the mushrooms in half lengthwise. Place the mushroom halves cut-side down on the chopping board and slice thinly. Divide the mushrooms between the ramekins.
4 mushrooms
knife
chopping board
Season the mushrooms
Sprinkle salt and pepper over the mushrooms.
½ teaspoon salt
¼ teaspoon black pepper
Add the eggs
Carefully crack an egg and add it to a ramekin, keeping the yolk intact. Repeat until each ramekin is filled with an egg.
4 large eggs
Add salt and pepper
Sprinkle salt and pepper over the eggs.
½ teaspoon salt
¼ teaspoon black pepper
Bake the eggs
Place the eggs on the middle shelf of the June Oven and bake until the whites are set but the yolks are still runny, about 10 minutes. June will notify you when the food is ready. If desired, follow directions on your June Oven to continue cooking.
Add the toppings
Remove the eggs from the June Oven and sprinkle the Parmesan cheese and parsley over them. Serve immediately.
4 teaspoons grated Parmesan
2 teaspoons chopped parsley
