How To Make Baked Eggs with Beans, Mushrooms, Tarragon & Crème Fraîche
Eggs for breakfast. Need we say more? There’s no denying that this ingredient is a staple in most people’s morning diets. There’s a good reason behind it, too. Aside from being protein and nutrient-packed, you don’t need to do much in order to make them taste delicious! You can make do with a simple sunny-side up, scrambled, or boiled rendition for regular days. There are also several ways of sprucing them up! Discover different dishes to try from these eggs breakfast recipes.
Serves:
Ingredients
- 8 eggs
- 1 can of white beans, drained and rinsed
- 8 ounces of mushrooms, sliced
- 2 tablespoons of fresh tarragon, chopped
- 4 tablespoons of crème fraîche
- Salt and pepper to taste
Instructions
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Preheat the oven to 375°F (190°C).
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In a large skillet, heat some oil over medium heat. Add the mushrooms and cook until they are tender and golden brown.
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Stir in the white beans and tarragon. Cook for another 2-3 minutes until heated through.
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Divide the mushroom and bean mixture evenly among four individual oven-safe dishes or ramekins.
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Crack 2 eggs into each dish, making sure not to break the yolks. Season with salt and pepper.
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Place the dishes on a baking sheet and bake for about 15 minutes until the eggs are set but still slightly runny.
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Remove from the oven and dollop each dish with a tablespoon of crème fraîche. Serve immediately.
Nutrition
- Calories : 260kcal
- Total Fat : 12g
- Saturated Fat : 4g
- Cholesterol : 395mg
- Sodium : 360mg
- Total Carbohydrates : 18g
- Dietary Fiber : 5g
- Sugars : 2g
- Protein : 19g
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