The PERFECT brunch! This has become our absolute favorite meal to cook in an effort to impress our brunch guests (if only they knew how easy it is to make...and now they will :)) My husband is the real brain child behind this delicious dish but we usually make this one as a team effort. I am the go to person for egg cookery in our house - always...as he says he doesn't have the delicate hand that sometimes eggs require. But while he preps the base and seasons it to perfection, I excitedly await my turn to crack the eggs. I love delicately cracking the eggs and placing them in an imperfect circle on top of this beautiful mixture of mushrooms and tomato sauce. There is something very satisfying about it and how pretty it ends up turning out once baked. After all we eat with our eyes first right? I promise you it tastes as good as it looks.
Okay let's get to the good stuff...
What you need:
- pasture-raised eggs - happy chickens make for happy eggs which makes for happy food for us!
- 8 oz. mushrooms (organic baby bellas used here)
- 1 - 12oz jar of organic strained tomatoes
- bread crumbs
- extra virgin olive oil or coconut oil
- oven safe frying pan or casserole dish
How to make:
Slice your mushrooms into thin slices and sauté them on medium heat with some olive oil or coconut oil. Next stir in the strained tomatoes and coat the mushrooms - the sauce should cover the mushrooms and create a layer in the bottom of the pan. Once the mixture starts to bubble add 1/2 cup of bread crumbs and scallions or chives and continue stirring. The breadcrumbs act as a thickening agent for the sauce and to give it texture. If the sauce isn't thick enough add more breadcrumbs until desired consistency is reached. Then remove from heat and crack desired number of eggs over top and bake in the oven on 350 degrees for approx 10-15 minutes. Watch the cooking time because you don't want your eggs to be too overdone - cooking times will vary depending on the oven.
While the eggs are baking, take a few handfuls of arugula or spinach or both and lightly toss it in olive oil, lemon juice, salt & pepper just enough to coat the greens. Once the eggs are done, sprinkle with an extra garnish of chives and top the center with the greens. It's all about presentation - right? :)
This meal is best served with some freshly sliced avocado (I know i'm obsessed) and a nice chunk of your favorite bread.