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Four individual cocottes filled with baked eggs with polenta and mushrooms on a rimmed baking sheet.
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5 / 3 votes

Baked Eggs with Polenta and Mushrooms

These baked eggs with polenta and mushrooms are easy to make, boast a European flair, and are exceptionally comforting to the palate as well as the pocketbook. And they just as satisfying any time of day.
Prep Time35 minutes
Cook Time15 minutes
Total Time50 minutes
Course: Breakfast
Cuisine: Italian
Servings: 4 servings
Calories: 395

Equipment

  • 4 large (about 1½ cups capacity) ovenproof coffee mugs, ramekins, or glass cups

Ingredients

For the mushrooms

  • 1 tablespoon extra-virgin olive oil, plus more for the mugs or ramekins
  • 1/2 cup pancetta or guanciale, cut into 1/4-inch (6-mm) dice
  • 3 portobello mushrooms, stemmed and cut into 1/2-inch (12-mm) dice
  • 3 garlic cloves, crushed
  • Two (3-inch) sprigs fresh thyme
  • Two (3-inch) sprigs fresh mint
  • Sea salt and freshly ground black pepper

For the polenta

  • 2 1/2 cups water
  • 1 tablespoon (1/2 ounce) unsalted butter
  • 1/2 teaspoon sea salt
  • 3/4 cup instant polenta
  • 1 to 2 tablespoons freshly grated pecorino Romano (optional)

For the baked eggs

  • 4 large eggs
  • Sea salt and freshly ground black pepper
  • 2 to 3 tablespoons freshly grated pecorino Romano
US - Metric

Instructions

Make the mushrooms

  • Preheat the oven to 350°F (177°C).
  • In a large nonstick or cast iron skillet over medium-high heat, warm the oil. Add the pancetta and cook, stirring occasionally, until browned, about 4 minutes.
  • Stir in the mushrooms, garlic, thyme, and mint, and season to taste with salt and pepper. Cook, stirring occasionally, until the mushrooms release their liquid and begin to brown, 5 to 8 minutes.
  • Remove the skillet from the heat and discard the garlic and herbs.

Make the polenta

  • In a medium saucepan over high heat, bring the water, butter, and salt to a boil.
  • Reduce the heat to low and very gradually sprinkle in the polenta, stirring constantly to avoid dry lumps. Cook the polenta just until it begins to thicken, about 1 minute.
  • Remove the polenta from the heat. It should only be lightly thickened; it will firm up during baking.
  • Stir in the pecorino, if using.

Make the baked eggs

  • Lightly oil 4 ovenproof coffee mugs or ramekins.
  • Spoon half the mushroom mixture into the mugs, dividing it evenly. Top each with equal amounts of the polenta followed by the remaining mushrooms.
  • Use a spoon to make a slight indentation in the top layer of mushrooms. Carefully break an egg into each mug and lightly season with salt and pepper.

    ☞ TESTER TIP: Be sure to leave enough room in each mug to accommodate the egg, which will expand slightly as it bakes.

  • Sprinkle the pecorino evenly over the eggs, dividing it evenly among the mugs.
  • Place the mugs on a large rimmed baking sheet. Top the mugs with a second baking sheet or a sheet of aluminum foil.
  • Bake until the egg whites are set and the yolks are still runny, 10 to 14 minutes.
  • Remove the mugs from the oven. Let stand for a few minutes and serve hot.

Nutrition

Serving: 1portion | Calories: 395kcal | Carbohydrates: 28g | Protein: 15g | Fat: 25g | Saturated Fat: 9g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 217mg | Sodium: 617mg | Fiber: 1g | Sugar: 2g