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.
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
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