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Prep Time: 45 Minutes Cook Time: 8 Minutes |
Ready In: 53 Minutes Servings: 4 |
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Marie Simmons Ingredients:
1 lb mixed fresh mushrooms |
3 tablespoons extra virgin olive oil |
1/2 cup chopped onion |
2 garlic cloves, minced |
1 cup diced seeded ripe tomato, with their juices |
2 tablespoons finely chopped fresh flat-leaf parsley |
2 tablespoons chopped fresh basil |
kosher salt |
freshly ground black pepper |
4 large eggs |
1/4 cup grated asiago cheese |
toasted bread |
Directions:
1. Preheat oven to 400°; generously butter four 8-ounce ramekins or small gratin dishes (about 1 inch deep and 5 inches in diameter); set the dishes on a baking sheet.
2. Wipe the mushrooms clean with a damp paper towel; remove and discard the stems of shiitake mushrooms, if using.
3. Chop the mushrooms into 1/4-inch pieces; you should have about 7 cups.
4. Heat the oil in a large skillet over medium heat; add in the mushrooms and onion; saute until mushrooms are tender and lightly browned, about 5-8 minutes.
5. Stir in the garlic; cook/stir for 2 minutes.
6. Add in the tomatoes and their juices, parsley, and basil; cook/stir until the tomatoes are soft and the mixture is evenly moistened, about 2 minutes.
7. Add salt to taste and a grinding of pepper.
8. Transfer the mushroom mixture to the prepared dishes.
9. With the back of a spoon, make an indentation in the center of the mushroom mixture in each dish; break the eggs one at a time into a cup and slip an egg into each dish; sprinkle with the cheese.
10. Bake until the whites are set, about 8 minutes; serve at once with the toast.
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