Summary

If you want to add more lacto ovo vegetarian recipes to your collection, Mushroom Goat Cheese Baked Eggs might be a recipe you should try. This recipe makes 2 servings with 726 calories, 40g of protein, and 25g of fat each. For $4.55 per serving, this recipe covers 40% of your daily requirements of vitamins and minerals. It works well as a rather expensive main course. A mixture of shallots, eggs, goat cheese, and a handful of other ingredients are all it takes to make this recipe so delicious. 136 people found this recipe to be tasty and satisfying. It is brought to you by fullbellysisters.blogspot.com. From preparation to the plate, this recipe takes roughly 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 93%, which is great. Mushroom Spinach and Goat Cheese Baked Eggs, Easy mushroom and goat's cheese scrambled eggs, and Make Your Own Goat Cheese for Goat Cheese, Sausage and Mushroom Wellington (or Pizza!) are very similar to this recipe.

Instructions

1. Preheat oven to 350 degrees. Place a large skillet over medium heat; add two teaspoons of ghee or butter and let it melt. Sauté the shallots until they begin to lightly caramelize. Stir in the mushrooms, as well as some salt and pepper, and sauté until the mushrooms release their juices and turn golden brown.
2. Place a teaspoon of ghee in a pie plate or casserole dish; heat in the oven for about two minutes, or until the ghee is softened. Using a pastry brush, spread the melted ghee all around the inside of the baking dish. Add the mushroom and shallot mixture, then top with the crumbled goat cheese.
3. Using the back of a spoon, make four indentations in the mushroom mixture. Carefully crack an egg into each indentation. Top with salt, pepper, and herbes de Provence.
4. Bake for 18 to 23 minutes or until desired doneness. The whites should be cooked through but the yolks still soft. While the eggs are baking, toast the bread. Gently rub the toast with the cut side of the garlic clove until the bread is fragrant.
5. Remove the eggs from the oven. Top with fresh herbs or greens (I used baby arugula, but chopped chives would be fabulous, too) and serve with toast.

Ingredients

• 1 crusty bread
• 2 eggs
• 3 garlic clove, cut in half
• 4 ghee or butter, divided
• 5 goat cheese, crumbled
• 6 herbes de Provence
• 7 sliced mushrooms
• 8 salt and pepper, to taste
• 9 shallots, sliced

Directions

• 1 Preheat oven to 350 degrees.
• 3 Place a teaspoon of ghee in a pie plate or casserole dish; heat in the oven for about two minutes, or until the ghee is softened. Using a pastry brush, spread the melted ghee all around the inside of the baking dish.
• 4 Add the mushroom and shallot mixture, then top with the crumbled goat cheese.Using the back of a spoon, make four indentations in the mushroom mixture. Carefully crack an egg into each indentation. Top with salt, pepper, and herbes de Provence.
• 5 Bake for 18 to 23 minutes or until desired doneness. The whites should be cooked through but the yolks still soft. While the eggs are baking, toast the bread. Gently rub the toast with the cut side of the garlic clove until the bread is fragrant.
• 6 Remove the eggs from the oven. Top with fresh herbs or greens (I used baby arugula, but chopped chives would be fabulous, too) and serve with toast.