Cheesy Baked Eggs and Herby Mushrooms (low FODMAP)

10 Minutes prep • 20 Minutes cook • Low FODMAP • Gluten-free • Serves 2 as main 4 as side • Ok to make-ahead: Steps 1 - 2

Resting on a bed of sautéed mushrooms, these baked eggs are perfect for breakfast, brunch, or a light supper. They are easy to make, full of excellent flavor, and they’re a nice change of pace when you’re looking for a really delicious vegetarian option. Serve as-is for a wonderful side or vegetarian main dish or, for a phenomenal egg sandwich, serve on buttered sourdough toast.

Ingredients

2 tablespoons butter

8 ounces oyster mushrooms, chopped

1 teaspoon Gourmend Garlic Scape Powder* (use code IBSGC15 for 15% discount)

1/2 teaspoon dry thyme*

Kosher salt* and black pepper*

4 large eggs

1/3 cup gruyere cheese, grated

2 tablespoons heavy cream

1 teaspoon fresh thyme leaves (optional)

Directions

(1) Prepare: Preheat oven to 400 degrees F, chop the mushrooms, grate the cheese, and grease a small baking pan (8” x 8” or equivalent round or oval baker)

(2) Cook the mushrooms: In a medium saucepan, melt the butter over medium-high heat. Once the butter has become foamy, add the mushrooms and sprinkle them with Kosher salt and fresh ground black pepper. Continue to cook the mushrooms until they are tender (about 8 minutes), stirring occasionally. Stir in the garlic scape powder and the dry thyme and continue cooking for another minute or two.

Make-ahead note: At this point, you may let the mushrooms coool and set everything aside until you’re ready to add the eggs and bake the dish.

(3) Assemble the dish: Pour the mushrooms into the bottom of the greased baking dish and spread evenly. Crack the eggs over the mushrooms, spreading them out so they aren’t on top of each other. Sprinkle them with Kosher salt and fresh ground black pepper. Sprinkle the cheese over the eggs and then drizzle the cream over everything.

(4) Bake: Bake for about 10 minutes until the egg whites are set, the yolks are still slightly runny, and the cheese is nicely melted.

(5) Finish: Remove from oven and sprinkle with fresh thyme.

(4) Plate and serve: Serve warm as-is for a wonderful side or vegetarian main dish or, for a phenomenal egg sandwich, serve on buttered sourdough toast.

Eat and enjoy every bite because you can!

*This post may contain links for you to easily purchase items listed on the page. In some cases, we have provided a special discount code for IBS Game Changers so be sure to use it when you purchase an item to get the discount that has been arranged just for you! As an Amazon Associate, I earn a commission from qualifying Amazon purchases. 

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