Cheddar and Mushroom Shirred Eggs
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Spruce up your basic egg recipe and make these elegant shirred eggs. Baked with mushrooms and scallions , it is topped with Cheddar cheese for a cheesy delectable delight. There's a reason why breakfast is the most important meal of the day, it's too good to pass up!
- 1 tablespoon olive oil
- 8 ounces fresh mushrooms, sliced
- 1 small onion, sliced
- 2 scallions, both white and green parts, chopped
- 1/8 teaspoon hot paprika
- fresh ground black pepper, to taste
- 8 large eggs
- sea salt, to taste
- 1/4 pound sharp old Cheddar cheese, thinly sliced
- bread crumbs, to taste
- hot paprika for garnish
- Lightly grease 8 ramekins or custard cups with butter and preheat the oven to 350 degrees F. Place the ramekins on a baking tray.
- Heat a medium saucepan or wok over high heat. When hot, pour in the olive oil, wait a few seconds, then swirl around to coat the pan.
- Add the mushrooms, onion, and the white parts of the scallions and fry, stirring continually, for 6-8 minutes or until the mushrooms are tender and lightly browned.
- Remove from heat and stir in the green parts of the scallions, the paprika, and fresh ground black pepper to taste.
- Divide the mushrooms between the eight ramekins, a generous soup spoon full for each.
- Break an egg into a saucer or cup, and slide the egg into a prepared cup. Repeat with each of the remaining eggs, putting one egg into each ramekin.
- Sprinkle each cup with a little salt and slide the baking tray into the oven. Bake for 12 minutes.
- Remove the tray from the oven and carefully lay slices of the cheddar cheese on top of each egg. Sprinkle the tops with a some bread crumbs and a pinch of hot paprika, and return the tray to the oven.
- Bake for 5 minutes longer, until the egg whites are set, and up to 10 minutes if you prefer the yolks to be set as well. The cheese should be bubbling, and the bread crumbs browned.
- Very carefully transfer the ramekins to a plate and serve with a fork or spoon.
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