Steamed Eggs with Mushrooms, Shallots and Gorgonzola

Ingredients

• 4 eggs
• 1/2 cup sliced mushrooms
• 2 shallots, minced
• 1/4 cup crumbled gorgonzola cheese
• 1/4 cup heavy cream
• 1 tablespoon butter
• Salt and pepper to taste

Instructions

1. Preheat the oven to 375°F.
2. Gently beat the eggs in a bowl and set aside.
3. In a sauté pan, melt the butter over medium heat and add the mushrooms and shallots. Cook until soft, about 5 minutes.
4. Add the heavy cream and heat through.
5. Grease two oven-safe ramekins with butter or cooking spray.
6. Divide the mushroom mixture between the two ramekins, then pour the beaten eggs on top.
7. Top each ramekin with crumbled gorgonzola cheese and salt and pepper to taste.
8. Place the ramekins in a baking dish and fill the dish with enough water to come up halfway on the sides of the ramekins.
9. Cover the baking dish with foil and place in the preheated oven.
10. Bake for about 15 minutes, or until the eggs are just set.
11. Remove the foil and bake for an additional 5 minutes to lightly brown the cheese on top.
12. Remove from the oven and let cool for a few minutes before serving.

Verdict and Serving Suggestions

This steamed eggs with mushrooms, shallots and gorgonzola recipe is wonderful for breakfast, brunch, or even a light lunch or dinner. The creamy mixture of mushrooms and shallots with a touch of gorgonzola adds savory depth to the fluffy eggs. Serve with toast and a side salad for a complete meal.