Mushroom Baked Eggs

Preparation:  15 min. Cooking: 30 min. Total: 45 min.
Recipe photo
  • 8 eggs
  • 3 tsp olive oil
  • 2 cloves garlic , crushed
  • 1/2 Cup onion , minced
  • 2 1/2 Cup tomatoes , puree'd in a blender
  • 1/4 tsp oregano , or 1 tsp fresh, chopped
  • 1/4 tsp basil , or 1 tsp , fresh, chopped
  • 1/4 tsp thyme , or 1 tsp , fresh, chopped
  • 2 Tbsp parsley , chopped
  • 1 Cup mushrooms , chopped
  • 1 shallots , minced
  • 3 Tbsp unsalted butter , melted
  • 2 Tbsp dry breadcrumbs
Cover eggs with cold water in a heavy saucepan. Bring to a boil over high heat. Boil 10-12 minutes. Drain and rinse under cold running water to cool. While eggs are boiling, heat oil in a heavy nonstick skillet over medium heat. Saut'e garlic and onion 3-4 minutes or until onion is soft. Stir in next 4 ingredients and half the parsley. Increase heat to medium high and simmer sauce vigorously about 10 minutes or until thickened, stirring frequently. Remove from heat and set aside. Remove egg shells and cut eggs in half lengthwise. Transfer yolks to a heavy saucepan. Place egg whites cut side up in the bottom of a buttered shallow baking dish and set aside. Add mushrooms, shallot and remaining parsley to saucepan and mash thoroughly. Add 1/3 whole cup tomato sauce (reserve remaining sauce for another use), salt and pepper to taste and 1 whole Tbsp unsalted butter melted butter. Cook over medium low heat 2-3 minutes or until hot. Stuff egg whites with yolk mixture. Sprinkle with breadcrumbs and drizzle with remaining melted butter. Bake about 15 minutes or until tops are golden.
Calories
370 Cal
Fat
28 g
Carbs
16 g
Protein
17 g
Fiber
2.9 g
Sugar
7.3 g
Cholesterol
450 mg
Sodium
380 mg


Nutrients

Fiber     2.9 g
Fat     28 g
Sugar     7.3 g
Carbs     16 g
Protein     17 g
Calories     370 Cal

Fats

Fat, Poly     3.6 g
Fat, Mono     11 g
Fat, Sat     11 g
Fat, Trans     0.7 g
Fat, Percent     66 %

Vitamins

Vitamin, K     50 mcg     41 %
Vitamin, A     2100 IU     70 %
Vitamin, B12     1 mcg     40 %
Niacin     2.8 mg     18 %
Riboflavin     0.7 mg     54 %
Vitamin, C     21 mg     23 %
Vitamin, D     50 IU     8.3 %
Vitamin, B6     0.4 mg     22 %
Vitamin, E     2.7 mg     18 %
Panto, Acid     2.3 mg     45 %
Choline     250 mg     46 %
Thiamin     0.2 mg     16 %

Minerals

Calcium     130 mcg     13 %
Phosphorus     290 mg     42 %
Magnesium     39 mg     9.4 %
Copper     0.3 mcg     36 %
Fluoride     8.7 mcg     220 %
Zinc     1.9 mg     18 %
Cholesterol     450 mg     0.7 %
Sodium     380 mg     25 %
Selenium     34 mcg     61 %
Manganese     0.3 mg     4.7 %
Potassium     670 mg     14 %
Iron     3 mg     38 %