Baked Eggs with Mushrooms

Preparation info

  • Difficulty


  • Six


Appears in

Craig Claiborne’s Kitchen Primer

Craig Claiborne’s Kitchen Primer

By Craig Claiborne

Published 1969

  • About


  • 12 medium-sized mushrooms
  • 2 tablespoons butter
  • Lemon juice
  • Salt and freshly ground black pepper to taste
  • ¼ cup heavy cream


  1. Wash the mushrooms under cold running water, then dry them on a clean cloth.

  2. Chop the mushrooms finely. Melt the butter in a saucepan and add the mushrooms. Sprinkle lightly with a few drops of lemon juice and cook, stirring, until all the moisture disappears. Add the seasonings and cream.

  3. Following the preceding recipe for baked eggs, place one sixth of the mushroom mixture on top of 1 teaspoon of butter and 1 tablespoon of cream in each ramekin, then top with the eggs and remaining cream. Bake and serve as indicated.