Mushroom Goat Cheese Baked Eggs

Mushroom Goat Cheese Baked Eggs

Description: You can never have too many main course recipes, so give Mushroom Goat Cheese Baked Eggs a try. One serving contains 706 calories, 40g of protein, and 25g of fat. This lacto ovo vegetarian recipe serves 2 and costs $4.53 per serving. This recipe from has 135 fans. A mixture of ghee, eggs, shallots, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes roughly 45 minutes. With a chefcipe score of 94%, this dish is outstanding. Similar recipes are Mushroom Goat Cheese Baked Eggs, Mushroom Spinach and Goat Cheese Baked Eggs, and Easy mushroom and goat's cheese scrambled eggs.

Diets & Intolerances
vegetarian |

Weight watchers points: 22

Prep Time
45 minutes
Total Time
45 minutes

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  • 4 slices crusty bread
  • 4 large eggs
  • 1 garlic clove
  • 1 Tablespoon ghee
  • 2 ounces goat cheese
  • 1 teaspoon herbes de provence
  • 16 ounces mushrooms
  • 2 servings salt and pepper
  • 4 large shallots


  1. Preheat oven to 350 degrees.
  2. 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.
  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.