Cheesy Mushroom Baked Eggs

You've worked hard all day, it's getting late and you're hungry. Satisfy your hunger with this easy Cheesy Mushroom Baked Egg recipe, full of eggy protein and fresh herbs with some medicinal Shiitake mushrooms for a nice immune boost.

  • Prep Time8 mins
  • Cook Time20 mins
  • Serves2
  • DifficultyEasy
  • Ingredients11


  • 2 tbsps butter
  • 100g Shiitake mushrooms (or mushroom of choice), wiped clean and coarsely chopped (about 1½ to 2 cups)
  • 1 pinch sea salt
  • 1 pinch black pepper
  • 1 large clove garlic, crushed
  • 1 tsp minced fresh thyme leaves
  • 1½ tbsps heavy cream
  • 40g) Emmental cheese (or any Swiss cheese you like), shredded (about a cup)
  • 2 large organic eggs
  • 2 tsps minced fresh parsley leaves, for garnish
  • Toast, for serving (optional)

What To Do

  1. Preheat oven to 200C (190C fan-forced).
  2. Add butter to a medium skillet over medium heat; once the butter is melted, add the mushrooms and a pinch of salt and pepper. Cook until softened, but not browned, about 6 to 8 minutes. 
  3. Add the garlic and thyme and cook 2 minutes more, stirring constantly. Stir in the cream and turn off the heat.
  4. Pour the mushrooms into an individual-sized oven-safe gratin dish and sprinkle the cheese on top. Make 2 wells and crack the eggs into them.
  5. Bake until the cheese is melted and the eggs are cooked how you like them – around 10 minutes.
  6. Sprinkle the parsley on top, and serve immediately.

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© 2017 Herbs of Gold Pty Ltd.  Always read the label. Use only as directed. If symptoms persist consult your healthcare practitioner.

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