Baked Eggs with Mushrooms and Gruyère - Sucrose Intolerance

Baked Eggs with Mushrooms and Gruyère

Friday, October 26th, 2018, Recipes

It’s pretty hard to find a simpler, single dish that has great nutritional value as well as a nice, nutty, garlicky, earthy taste as this recipe for baked eggs with mushrooms and gruyère cheese. Not only that, it’s a great dish for those with sucrose intolerance. Let’s start with the eggs. One egg comes loaded with 7 grams of protein, 5 grams of fat, and 1.6 grams of saturated fat, along with iron, vitamins, and minerals. In addition, an egg carries disease-fighting carotenoids like lutein and zeaxanthin. The great thing about an egg is that it takes on the taste of the flavors you add to your dish.

Next, throw in that favorite fungus, the mushroom. Like a good fungus should, the mushroom tastes a little earthy. Like eggs, mushrooms have a high protein count, 20 to 30 percent by dry weight. They are also packed with niacin and other important B vitamins as well as vitamin D, copper, selenium, and potassium. Plus they are high in fiber which helps lower cholesterol and is important for the digestive system.

Top it all off with shredded gruyère – a pale yellow, rich, creamy Swiss cheese with a slightly nutty taste – and heavy cream. One ounce of gruyère has 8.5 grams of protein, 17 percent of daily value. The beauty of this dish is that it can be served for breakfast, brunch, and with a nice salad, for lunch and dinner, too, making it just about as versatile as a dish can be. Plus, it’s easy and quick to make, especially if you buy pre-sliced mushrooms. Enjoy!

Serves 2 to 4

Ingredients

  • 1 tablespoon butter
  • 8 ounces mushrooms, sliced
  • 1 clove garlic, minced (optional)
  • ½ teaspoon thyme
  • Salt and pepper
  • 4 large eggs
  • ⅓ cup shredded gruyère cheese
  • 2 tablespoons heavy cream

Directions

  1. Heat oven to 400°F. Melt the butter in a medium sauté pan over medium-high heat. When the butter is foaming, add the mushrooms and sprinkle them generously with salt and pepper. Cook until tender, about 7 minutes, stirring occasionally. In the last two minutes, stir in garlic and thyme.
  2. Grease an 8-inch x 8-inch pan or small baking dish. Scrape the mushrooms, garlic, and thyme into the baking dish.
  3. Crack the eggs over the mushrooms, and add salt and pepper. Sprinkle the cheese over the eggs, then drizzle the cream over the top. Bake in the oven until the whites are set and the yolks are just barely runny, about 10 to 12 minutes. Serve warm.

 

Recipe from: https://food52.com/recipes/24645-baked-eggs-with-mushrooms-and-gruyere

 

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