Baked Eggs in Mushroom Grog with Parmesan

Ingredients

• 3 tablespoons unsalted butter
• 1 pound crimini mushrooms, thinly sliced
• 2 cloves garlic, minced
• 1/4 cup dry sherry
• 1/2 cup heavy cream
• 1/4 cup chopped fresh flat-leaf parsley
• 4 large eggs
• 1/2 cup freshly grated Parmigiano-Reggiano
• 1/2 teaspoon kosher salt
• 1/4 teaspoon cracked black pepper

Method

1. 1Preheat your oven to 400°F (200°C).
2. 2Melt the butter in a 10-inch cast-iron skillet over medium-high heat until it begins to foam.
3. 3Add the sliced mushrooms and cook for 8-10 minutes until deeply browned and moisture has evaporated.
4. 4Stir in the garlic for 30 seconds before pouring in the sherry to deglaze the skillet.
5. 5Whisk in the heavy cream and parsley, allowing the mixture to simmer for 2 minutes until slightly thickened.
6. 6Create four small indentations in the mushroom mixture and crack one egg into each space.
7. 7Sprinkle the Parmesan over the top, avoiding the egg yolks if possible.
8. 8Bake for 8-12 minutes until the egg whites are set but the yolks remain soft and runny.

Nutrition per serving