The Indian-style baked eggs Florentine that I made the other week were not only a tremendous success on the breakfast table but were an apparently very popular recipe with my readers as well. So I couldn't resist revisiting the idea this week, but replacing the creamed spinach with what is probably my favorite all-purpose ingredient — mushrooms. Without spinach, of course, they're no longer eggs Florentine and since I can't come up with a fancy name for cooked eggs on top of mushrooms I'm just calling them cheddar and mushroom shirred eggs. Whatever they're called, they're just as good as the eggs Florentine.
Again, you will need eight 4-ounce ramekins or custard cups, or you can use four larger gratin dishes and divide the same ingredients four ways instead of eight. And as with the eggs Florentine, these are best served right away but they are very hot at first!
On the subject of mushrooms, there is still time to submit a mushroom dish for April's edition of No Croutons Required. Make a soup or a salad, or something in between featuring mushrooms before the 20th of this month. For a recap of the submission details, go here.
|Cheddar and Mushroom Shirred Eggs|
|Recipe by Lisa Turner|
Published on April 13, 2008
Seasoned and sautéed fresh mushrooms baked with eggs and topped with sharp old Cheddar — a fantastic breakfast or appetizer