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Portobello mushroom and Parmesan baked eggs

In the depths of winter this is just the sort of heart-warming start to the day you need to keep you going.  This recipe is for four servings but you can reduce the amounts as required.

Method (serves 4)

  • Preheat the oven to 190ºC.
  • Melt the butter and brush it onto the insides of four ramekins.
  • Fry the slices mushrooms with the remaining butter for about 4 minutes, and divide equally into the dishes.
  • Pour the cream over the mushrooms and season with a little salt and pepper.
  • Break an egg gently into each dish and sprinkle with the Parmesan cheese.
  • Place the dishes in a roasting tin, and pour boiling water into the tin so it comes half way up the sides of the ramekins.
  • Bake for 15 minutes for a soft yolk, then remove from the oven carefully and serve with a teaspoon.
  • For an extra decadent touch, drizzle with truffle oil and garnish with shavings of parmesan and some parsley.
  • Serve with buttered toast.


Print this recipe


  • 25g Butter
  • 3 Portobello mushrooms
  • 142ml Double cream
  • 4 Large fresh eggs
  • 20g Parmesan cheese
  • Salt and pepper to taste
  • Truffle oil (optional)


  • Energy: 328.5Kcal
  • Protein: 10.5g
  • Carbohydrates: 0.8g
  • of which sugars: 0.7g
  • Fat: 31.2g
  • Fibre: 0.6g
  • Salt: 0.4g

Approx. nutritional figures per serving size of 110g

This recipe contains

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