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Baked Eggs with Mushrooms
Baked eggs and mushrooms
Maya Visnyei
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(46 rated)


    • 2 tablespoons butter
    • 2 cups sliced mushrooms
    • 1 clove garlic, minced
    • 3/4 teaspoon fresh thyme (1/2 teaspoon if you're using dried)
    • 1/2 cup fontina cheese, grated
    • 2 eggs
    • Salt and pepper to taste


1. Pre­heat the oven to 400 degrees.

2. In a small-ish, oven-safe pan, melt your but­ter over medium heat. Add the gar­lic, mush­rooms and thyme. Allow the mush­rooms to soften for about 3 min­utes. 

3. Sprin­kle the grated cheese evenly across the mush­rooms. Now crack the eggs over all of it, side by side. 

4. Slide that right into a hot oven. I baked mine for 10 min­utes, which gave me firm whites and slightly runny yolks. 

5. Bring it straight to the table (don't for­get your trivet!) and serve with warm, but­tered toast.