Baked Mushroom & Egg Ramekins


Mushrooms and eggs have a delicious affinity – their delicate flavours complementing each other, rather than overpowering which is why this recipe is a great choice for celebrating both Mushroom Day on Sunday and World Egg Day. This traditional egg dish is given a luxurious touch by adding a layer of fried mushrooms. A hint of tarragon adds a pleasing aniseed note. Serve with toast fingers for brunch, or with bread rolls as an appetizer.


1 tablespoon olive oil

½ onion, finely chopped

400 g/14 oz. white/ cup mushrooms, thinly sliced

2 tablespoons freshly chopped tarragon leaves, plus extra to garnish

4 eggs

4 tablespoons double/ heavy cream

4 tablespoons grated Parmesan cheese

salt and freshly ground black pepper

4 ramekins



Preheat oven to 180°C (350°F) Gas 4.

Heat the olive oil in a frying pan/skillet. Fry the onion over a low heat, until softened. Add the mushrooms, increase the heat, and fry briefly until the mushrooms are softened. Mix in the tarragon, season with salt and freshly ground black pepper and cook for a further 2 minutes. Divide the mushroom mixture between the 4 ramekin dishes.

Break an egg into the centre of each ramekin. Season the eggs with salt and freshly ground black pepper. Pour a tablespoon of double/heavy cream over each egg, then sprinkle each with Parmesan cheese.

Bake in the preheated oven for 8–10 minutes for runny yolks, or 15–20 minutes for set yolks. Garnish with tarragon and serve warm from the oven.


This recipe is from Mushrooms by Jenny Linford.