Baked Eggs with Mushrooms

Servings: 2 | Serving size: 1 egg with potatoes and vegetables

Cooking Time: 45 Minutes

This recipe can easily be multiplied but does not make very good leftovers.

Serve with Salad with Sweet Soy Dressing and Goat Cheese or Mushroom Salad or Catalan Spinach or Kale Salad with Pumpkin Seeds

Ingredients

• 2 quarts water
• 12 ounces Yukon gold potatoes (peeled and cut into 1/4 inch dice)
• 1/2 tsp paprika
• 4 tsp olive oil (divided)
• 1 small onion (finely diced)
• 8 ounces crimini mushrooms (cut into 1/2 inch pieces)
• 1 Tbsp fresh oregano (or 1 tsp. dried)
• 1/4 tsp salt (divided)
• fresh ground black pepper (to taste)
• 2 large eggs

Preheat the oven to 325°F.

Place the water in a large stock pot over high heat.

When the water is boiling add the diced potatoes.

Cook the potatoes about 10 minutes until slightly soft. They should have a little texture and not be mushy.

Drain the potatoes and rinse under cool water.

Place 1 teaspoon of the olive oil in a large skillet over medium heat.

Add the paprika to the pan cook lightly for one minute. Stir frequently.

Add the potatoes with 1/8 teaspoon of the salt. Toss well and cook for about two minutes. Set aside.

Place one teaspoon of the olive oil in the skillet. Increase the heat to medium high.

Add the onions and cook for about two minutes. Toss frequently.

Add the mushrooms and cook for about 8 to 10 minutes. Toss frequently.

Add the oregano, remaining salt and toss well. Add pepper to taste.

Divide the potatoes between two medium sized (2 cup) oven safe ramekins.

Top the potatoes with the mushroom mixture. Use a spoon to make a small hole in the center of the mushrooms.

Break an egg and gently place the egg in the indentation on top of the mushrooms. The egg yolk should rest in the small hole and be covered slightly by the egg white.

Repeat for each ramekin and then top each egg with a little bit of pepper and a teaspoon of olive oil.

Place in the oven and bake for about 10 minutes until the egg white is set.

Serve.