Eggs with Mushrooms & Croutons

Eggs with Mushrooms and Croutons

Eggs with Mushrooms and Croutons

In my efforts to slowly turn French, I’ve been eating eggs for dinner more than I do for breakfast.  The above recipe is from Deborah Madison’s Vegetarian Suppers.  As written, it serves two, but is easily scaled up or down. Recipe after the jump.

Ingredients:

  • 2 tbsp butter
  • 2 slices bread, cut into small cubes
  • 1 tbsp olive oil (omitted entirely)
  • 1/3 cup of finely diced shallot or onion (we used scallion)
  • 1/2 lb of mushrooms (crimini, portobello, baby bellow) sliced thickly (we used 3/4 lb)
  • 1 tbsp chopped parsley
  • 2 tsp. chopped marjoram or rosemary.
  • sea salt & freshly ground pepper
  • 2 generous tsp. of tomato paste (I never keep this in the house, omitted without a problem)
  • 3/4 cup of red wine.
  • 2 eggs

Instructions:

  1. Preheat oven to 400 degrees. Lightly butter 2 shallow baking dishes and set them on a sheet pan.
  2. Melt 1/2 the butter in a skillet, add the cubed bread, and toss it about the pan.  Cook over low heat, stirring frequently, until it’s golden and crisp, about 8-10 minutes. Divide croutons between the dishes.
  3. Heat the oil and remaining butter in the skillet, add the shallot and cook, stirring frequently, for about 3 minutes.  Raise the heat and add the mushrooms, most of the herbs, and a few pinches of salt. Sautee about 5 minutes, until the mushrooms have started to brown.  Stir in the tomato paste, then add the wine and immediately scrape the pan to release the juicy bits.  Lower the heat and simmer until a few tablespoons of juice remain. Season with salt & pepper and divide the mushrooms between the dishes.
  4. Break an egg over each mushroom/crouton casserole dish and add a pinch of salt and some pepper. Bake until the whites are set, about 15 minutes, and the yolks are as firm as you like.  Sprinkle the rest of the herbs over the top before you serve.

Notes and Variations:

  • As stated, I never keep tomato paste around, so I tend to omit it and use a little less wine than called for.
  • I make this as a one-pot dish instead of in individual casseroles.  I make the croutons in a cast iron skillet, then scoop them out, then make the mushrooms, then add the croutons back in to soak up the wine and simmer a bit, then crack the eggs on top and pop the whole thing in the oven.
  • A clove of garlic and 3 finely chopped green onions instead of shallot.
  • No rosemary or marjoram – didn’t miss it.
  • The egg, creepily, will look like it is not cooking even though it is, so really jiggle the skillet to see if the eggs set at 15 minutes or you will end up with waxy pucks.
  • I want to make this for a winter brunch sometime, with roasted root vegetables on the side maybe.
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