Baked Eggs with Broccoli and Shiitake

baked egg shiitake mushroom broccoli

This is a great way to use leftover steak or any other meat in a breakfast dish, or omit the meat altogether making this a vegetarian dish. I love the combination of crispy garlicky croutons, broccoli, mushrooms, and runny yolks. Broccoli works particularly well with shiitake mushrooms, but any other type of mushroom will do. You will need oven-proof ceramic ramekins to bake this dish in.

Recipe: Baked Eggs with Broccoli and Shiitake

This is a recipe for one serving; scale up accordingly.

  • 1 large slice of crusty bread
  • oil, for frying croutons
  • 1 garlic clove
  • salt
  • 1/3 cup cubed cooked meat (leftover steak or chicken, etc) – optional
  • 1/3 cup sliced broccoli florets
  • 1/3 cups sliced shiitake mushrooms
  • a few slivers of cheddar cheese
  • 1 egg

Preheat the oven to 425 degrees F (220 C).

Cut the garlic clove in half and rub the slice of bread with the cut side, then cut the bread slice in cubes.

baked egg broccoli shiitake

Add just enough oil to a frying pan to coat its bottom. Add cubed bread; sprinkle with salt to taste. Fry on medium until bread turns golden. Transfer bread to a ramekin, stirring a few times to coat the sides of ramekin with oil.

Add in layers: cubed meat, shiitake mushrooms, broccoli, cheese. Top with egg.

baked egg broccoli shiitake

Bake until the egg white is set but yolk is still runny, 10-11 minutes.

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