Baked Eggs with Mushrooms & Gouda

Makes 6 ramekins.


  • 2 tbsp butter, divided
  • 2 cup button mushrooms, halved
  • 6 eggs
  • ½ cup grated mild gouda
  • Salt and pepper to taste
  • Chopped fresh chives


  • Preheat oven to 400F. Use half the butter to grease the ramekins generously, then place them on a baking sheet.
  • Heat remaining butter in a large skillet over medium heat.
  • Add mushrooms and sauté for about 5 minutes, until browned. Season with salt and pepper.
  • Divide mushrooms between ramekins, then crack an egg into each and top with cheese.
  • Bake for about 15 minutes, until the egg whites have set. Remove from oven and sprinkle with chives.