Best 3 Baked Eggs With Beans Mushrooms Tarragon CrÃme FraÃche Recipes
**Baked Eggs with Beans, Mushrooms, Tarragon Crème Fraîche: A Flavorful and Nourishing Breakfast or Brunch Dish**
Kickstart your day with a hearty and delicious breakfast or brunch with our baked eggs with beans, mushrooms, and tarragon crème fraîche. This wholesome dish combines the flavors of savory beans, earthy mushrooms, and aromatic tarragon, all topped with a creamy and tangy crème fraîche sauce. The baked eggs add a rich and indulgent touch, making this dish a delightful treat for any occasion. Whether you're looking for a simple yet satisfying meal or a dish to impress your guests, this recipe has got you covered. Join us on a culinary journey as we delve into the details of this delightful creation, exploring the ingredients, step-by-step instructions, and additional recipe variations to cater to your taste preferences. Get ready to tantalize your taste buds with this flavorful baked egg dish!
**Additional Recipes to Explore:**
- **Savory Baked Eggs with Spinach and Feta:** For a lighter and more vibrant variation, try this recipe that incorporates fresh spinach and crumbled feta cheese. The spinach adds a touch of green and a boost of nutrients, while the feta brings a salty and tangy flavor.
- **Eggs Baked in Avocado:** If you're an avocado lover, you'll adore this unique recipe. Simply scoop out the avocado flesh, crack an egg into each half, and bake until the eggs are cooked to your desired doneness. Enjoy the creamy avocado and rich egg yolk combination with a sprinkle of salt and pepper.
- **Baked Eggs with Roasted Tomatoes and Herbs:** This Mediterranean-inspired recipe is bursting with flavor. Roast cherry tomatoes with fresh herbs like thyme and oregano, then top them with cracked eggs and bake until the eggs are set. The roasted tomatoes add a sweet and tangy dimension to this classic dish.
BAKED EGGS WITH BEANS AND GREENS
Consider this a heartier version of the classic Italian dish "eggs in purgatory," which works well for breakfast, lunch or dinner. It's also very forgiving. If you'd rather keep this a vegetarian meal, skip the sausage. No chickpeas? No problem. Any white bean will work well in its place. Same with the greens. Use what you have (anything that wilts works). Sprinkling the dish with grated cheese before serving is not required, but it sure does taste good. Serve with thick slices of toasted sesame bread slathered with plenty of softened butter.
Provided by Colu Henry
Categories brunch, dinner, weekday, weeknight, sausages, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Heat the oven to 375 degrees. Heat the olive oil in a 12-inch ovenproof skillet over medium heat. If using the sausage, add to the pan and cook, breaking it into 1/2-inch pieces, by pressing with the back of spatula or wooden spoon until crisp and cooked through, about 8 minutes. Remove with a slotted spoon and set aside.
- Add the onion to the skillet and cook until softened, about 3 to 5 minutes. Add the chickpeas and the garlic and cook until the garlic is fragrant, about 1 minute. Season with salt. Add the sausage back to the pan along with the tomatoes and stir to combine. Bring to a simmer and gradually add in the chopped greens by the handful, tossing together until wilted. Season with salt.
- Using a spoon, create hollows in the sauce and gently crack the eggs into each, and season the eggs with salt and pepper. Transfer to the oven and cook until the eggs are set, about 7 to 9 minutes. Scatter the herbs on top along with a tablespoon or two of grated cheese, if using.
Nutrition Facts : @context http, Calories 229, UnsaturatedFat 7 grams, Carbohydrate 23 grams, Fat 10 grams, Fiber 7 grams, Protein 13 grams, SaturatedFat 2 grams, Sodium 702 milligrams, Sugar 5 grams, TransFat 0 grams
BAKED MUSHROOMS AND WHITE BEANS WITH BUTTERY BREAD CRUMBS
Not really a ragout and not quite a gratin, this hearty meatless casserole has it all: deeply browned mushrooms, creamy white beans, salty feta and crisp bread crumbs. The result is rich, comforting and perfect for a cold night in. Fresh bread crumbs are worth making or seeking out for texture's sake, but panko will also work nicely. Toss the bread crumbs with melted butter, then briefly broil them for a golden, crunchy topping, a nice contrast to the dish's silkiness. Paired with a bright salad and a hunk of good bread, this dish works well as a vegetarian main course, or as a companion to sausages and other roasted meats.
Provided by Colu Henry
Categories easy, beans, casseroles, one pot, vegetables, main course, side dish
Time 45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat the oven to 375 degrees. Prepare the mushrooms: In a large (12-inch) ovenproof skillet, heat the olive oil over medium heat. Add the mushrooms, and season with salt and pepper. Cook, stirring occasionally until they begin to brown and crisp around the edges, 7 to 10 minutes. Add the butter, shallot, garlic and thyme, and stir until the shallot has softened slightly and the garlic is fragrant, about 1 minute. Season with salt.
- Turn off the heat and stir the white beans into the skillet. Toss until combined, then top evenly with feta. Add the stock and bake until the stock is slightly bubbling and the feta has slightly softened, 13 to 15 minutes.
- While the beans bake, make your bread crumbs: In a small saucepan, melt the butter over medium heat. Turn off the heat, add the crumbs and toss until evenly covered with butter. Season with salt and pepper.
- Remove the mushroom mixture from the oven and turn on the broil setting. Top the mushrooms and beans with the bread crumbs, then broil until the bread crumbs are golden and the feta is crisp on the edges, 1 to 2 minutes. (Don't walk away!) Scatter with parsley and serve directly from the pan.
BAKED EGGS
Serve with toast and fresh fruit and you have a first-class brunch meal.
Provided by Michele O'Sullivan
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 55m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9x13-inch baking dish.
- Sprinkle cheese evenly in the bottom of the baking dish. In a large bowl, beat together eggs, milk, mustard powder, salt and pepper. Pour egg mixture on top of cheese.
- Bake in preheated oven for 40 minutes or until firm. Let cool slightly before cutting into squares to serve.
Nutrition Facts : Calories 252.9 calories, Carbohydrate 3.5 g, Cholesterol 398.5 mg, Fat 18.1 g, Protein 19 g, SaturatedFat 8.1 g, Sodium 372.1 mg, Sugar 3.2 g
Tips:
- To make sure the eggs are cooked evenly, preheat the oven to the correct temperature before baking.
- Use a baking dish that is large enough to accommodate the eggs and other ingredients without overcrowding.
- If you don't have a baking dish, you can also use a skillet or a casserole dish.
- Be careful not to overcook the eggs, as they will become tough and rubbery.
- Top the eggs with your favorite toppings, such as cheese, salsa, or avocado.
- Serve the eggs immediately after baking, while they are still hot and fluffy.
- These baked eggs can be stored in the refrigerator for up to 3 days.
- To reheat, simply place the eggs in a preheated oven at 350 degrees Fahrenheit for 10-15 minutes, or until warmed through.
Conclusion:
Baked eggs with beans, mushrooms, tarragon, and crème fraîche is a simple and delicious breakfast, lunch, or dinner dish. It is easy to make and can be tailored to your own preferences. With its protein-rich eggs, hearty beans, and flavorful mushrooms, this dish is sure to satisfy even the most discerning palate. So next time you're looking for a quick and easy meal, give this recipe a try!
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