Eggs with mushrooms

Mushroom Eggs - Hearty and Flavorful Breakfast

I invite you to discover a delicious and hearty recipe for a breakfast that will fill your day with energy: eggs with mushrooms in béchamel sauce. This combination of flavors and textures will delight you, and preparing it is a true pleasure. Whether you choose to use quail eggs or chicken eggs, the result will be equally tasty. Let's get started!

Preparation time: 15 minutes
Baking time: 20 minutes
Total time: 35 minutes
Number of servings: 4 servings

Ingredients

- 10 quail eggs (or 5 chicken eggs)
- 200 g fresh mushrooms (or 1 can of canned mushrooms)
- 50 g butter + 1 tablespoon (for frying the mushrooms)
- 1 teaspoon flour
- 1 cup milk
- 3-4 tablespoons grated Parmesan or cheese
- Salt (to taste)
- Pepper (to taste)

Recipe Story

Mushroom eggs are a popular breakfast choice in many cultures due to their versatility. The béchamel sauce, which has its origins in French cuisine, adds a creamy and rich note to the dish, transforming a simple breakfast into a meal worthy of a restaurant. Whether served on weekends or as a quick option for a hearty breakfast, this recipe is always welcome.

Step by Step

1. Preparing the Ingredients
If using fresh mushrooms, clean and slice them. If opting for canned mushrooms, drain them well and prepare them to be added directly to the recipe.

2. Boiling the Eggs
Boil the quail eggs for 4-5 minutes in boiling water. Once boiled, place them in cold water to stop the cooking process. When cooled, carefully peel them.

3. Preparing the Béchamel Sauce
In a saucepan, melt the 50 g of butter over low heat. Add the flour and stir vigorously for 1-2 minutes until the mixture turns slightly golden. Gradually add the milk, stirring constantly to avoid lumps. Continue to cook the sauce over low heat until it thickens. Add salt and pepper to taste. Set aside.

4. Cooking the Mushrooms
In a frying pan, heat 1 tablespoon of butter and add the sliced mushrooms. Cook for 5-7 minutes until they become golden and soft. If using canned mushrooms, skip this step.

5. Assembling the Dish
In a heat-resistant dish, place the boiled and peeled eggs. Add the cooked mushrooms on top of the eggs, then pour the béchamel sauce evenly over. For extra flavor, sprinkle the grated Parmesan or cheese on top.

6. Baking
Preheat the oven to 180°C. Place the dish in the oven and bake for 20 minutes until the surface becomes golden and slightly crispy.

7. Serving
Remove the dish from the oven and let it cool slightly before portioning. Serve immediately, alongside a fresh salad or a slice of toasted bread.

Practical Tips

- Vegetarian Option: You can replace the mushrooms with spinach or zucchini for a fresh and healthy touch.
- Alternative Béchamel Sauce: If you're in a hurry, you can use a store-bought white sauce to save time.
- Side Dishes: A side of cherry tomatoes or a green salad with lemon dressing perfectly complements this breakfast.

Frequently Asked Questions

1. Can I use chicken eggs instead of quail eggs?
Absolutely! Adjust the boiling time to about 10-12 minutes for chicken eggs.

2. What other mushrooms can I use?
You can experiment with shiitake, champignon, or porcini mushrooms, each bringing a unique flavor.

3. How can I make the sauce creamier?
Add a bit of cream or cream cheese to the béchamel sauce for a richer consistency.

Nutritional Benefits

This dish is rich in protein due to the eggs and mushrooms, which are a good source of antioxidants, vitamins, and minerals. Consuming eggs helps maintain eye health, while mushrooms are excellent for the immune system.

Delicious Combinations

Mushroom eggs pair perfectly with a glass of fresh orange or tomato juice. Additionally, a cup of coffee or green tea can complement this refined breakfast.

I encourage you to try this recipe and personalize it to your tastes! Every meal is an opportunity to bring joy into your life and the lives of your loved ones. Enjoy every bite!

 Ingredients: 10 quail eggs, 200 g mushrooms or 1 can, 50 g butter + 1 tablespoon, 1 teaspoon flour, 1 cup milk, 3-4 tablespoons grated parmesan or cheese, salt, pepper

 Tags:  quail eggs