Ingredients: 4 slices of crusty bread,4 large eggs,1 garlic clove, cut in half,1 Tablespoon ghee or butter, divided,2 ounces goat cheese, crumbled,1 teaspoon herbes de Provence,16 ounces sliced mushrooms,salt and pepper, to taste,4 large shallots, sliced
Instructions:
- Preheat oven to 350 degrees.
- Place a large skillet over medium heat; add two teaspoons of ghee or butter and let it melt. Sauté the shallots until they begin to lightly caramelize. Stir in the mushrooms, as well as some salt and pepper, and sauté until the mushrooms release their juices and turn golden brown.
- Place a teaspoon of ghee in a pie plate or casserole dish; heat in the oven for about two minutes, or until the ghee is softened. Using a pastry brush, spread the melted ghee all around the inside of the baking dish.
- Add the mushroom and shallot mixture, then top with the crumbled goat cheese.Using the back of a spoon, make four indentations in the mushroom mixture. Carefully crack an egg into each indentation. Top with salt, pepper, and herbes de Provence.
- Bake for 18 to 23 minutes or until desired doneness. The whites should be cooked through but the yolks still soft. While the eggs are baking, toast the bread. Gently rub the toast with the cut side of the garlic clove until the bread is fragrant.
- Remove the eggs from the oven. Top with fresh herbs or greens (I used baby arugula, but chopped chives would be fabulous, too) and serve with toast.
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