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baked eggs in mushrooms with zucchini ragout

September 28, 2011

So, Chris and I have been all aboard the eggs-for-dinner train since moving out. I mean, it’s hard not to be when you can get 24 eggs for about $3 at BJ’s. Cheap protein is an automatic win, at least in Chris’s book (I’m more for cheap carbs and cheese, but you know, details.)


This was our first foray into that wonderful world of mixed-up meals. I was super-excited to try it out, especially when we found portobellos on sale at Market Basket. I mean, you stick mushrooms in tomato sauce, crack eggs into them, and layer cheese on top. It’s hard to find anything wrong here.


And the end result was, in fact, pretty cool. The meaty mushrooms supported the eggs really well, and the eggs, in turn, helped cut the spicy of the sauce. The only thing I wasn’t crazy about was the texture of baked egg yolks–but that’s a deeply entrenched issue I have with plain egg yolks in general, stemming back to an unfortunate stomach bug that directly followed a Passover seder when I was little. I won’t hold it against these eggs, in particular.

Baked Eggs in Mushrooms with Zucchini Ragout
Ingredients:
2 teaspoons olive oil
1 onion, chopped
3 cloves garlic, minced
1/2 teaspoon dried crushed red pepper
1 lb. medium zucchini, trimmed, quartered lengthwise, sliced 1/4 inch thick
1 28-oz. can diced tomatoes, drained [we used canned whole tomatoes, left over from the butter-onion sauce, chopped up a little and mashed up as they cooked]
4 large portobello  mushrooms, caps wiped clean
4 large eggs
4 oz. fresh mozzarella, sliced
2 tablespoons chopped fresh basil

Directions:
1. Heat the oil in a large oven-safe nonstick skillet over medium heat. Add the onions and cook about 8 minutes, stirring occasionally, until just browned at the edges. Add the garlic and pepper flakes; stir constantly for about 30 seconds, until fragrant. Add the zucchini and 1/2 teaspoon salt; cook until tender, stirring often, about 10 minutes. Add tomatoes; simmer uncovered until mixture thickens, about 10 minutes. Season with salt and pepper.
2. Meanwhile, adjust an oven rack to the upper-middle position, place a baking sheet on the rack, and heat the oven to 400 degrees. Remove the stems from the mushrooms and use a spoon to scrape out the gills. [Ew. This part was gross.] On the non-gill side of the mushrooms, score 1/4-inch-deep lines 1/2 inch apart  in two directions that meet at right angles. Spray the mushrooms with nonstick spray and sprinkle them with salt. Place the mushrooms stem side up on the hot baking sheet; roast for 8 minutes. Turn the mushrooms stem-side down and roast for an additional 8 minutes, until softened and wrinkled.
3. Crack the eggs into separate small dishes. [I just cracked them straight into the mushrooms–more due to laziness than skill.] Arrange the roasted mushrooms stem-side up in the ragout. Pour an egg into each mushroom; season with salt and pepper. Roast for 10 minutes, until the egg whites are starting to become opaque. Top with the cheese; return to the oven and cook an additional 5 to 8 minutes, until the cheese is melted and the eggs are cooked to your liking. Top with basil; serve.

Source: The Way the Cookie Crumbles

This post is dedicated to my grandpa, who, to the contrary, always loved his egg yolks runny. Rest in peace, Papa. 

 

 

 

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