Baked Egg with Mushroom Bagel

    17 minutes

    An easy baked egg with a baked portobello mushroom in a toasted bagel. Easy, fast and a perfect way to start the day. You can add some diced chives to the egg or even grated cheese.

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    Serves: 2 

    • 20g butter
    • 2 free range eggs
    • 2 tablespoons creme fraiche
    • 2 large portobello mushrooms
    • 1 pinch salt and pepper, to taste
    • 15ml olive oil, to taste
    • 2 bagels

    Preparation:5min  ›  Cook:12min  ›  Ready in:17min 

    1. Preheat the oven to 180 degrees C.
    2. Butter two ramekin dishes and crack an egg into each one. Season well then put 1 tablespoon of creme fraiche on the top of each egg.
    3. Place the mushrooms on an oiled baking tray and season well. Dribble a little olive oil on to each. Put the egg dishes next to them and place in the oven for 12 minutes.
    4. Whilst this is cooking; cut two bagels in half and toast.
    5. When eggs and mushrooms are cooked take out of the oven and place each baked egg onto a plate. Mop up any extra oil on the mushrooms then cut them into 4 strips and place on one half of the bagel.
    6. Add any extra salt or pepper and maybe tomato sauce then put the other half of the bagel on top. Cut the bagel in half place next to the baked eggs and serve with a hot cup of tea.

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