Meaty mushrooms, smoky tasso and rich Shallot Extra Virgin Olive Oil combine in this quick baked egg dish that's hearty and satisfying. Our secret weapon? Rougarou. This completely unique blend gets its buttery, cheesy flavor from nutritional yeast and its pop from Gochuharu. We love it here, and you will too!
Makes 2 portions
Shallot Extra Virgin Olive Oil
1/4 cup finely diced tasso
1 cup sliced mushrooms
1 Tbl Rougarou
2 Tbl heavy cream
Preheat oven to 350 degrees. In a medium-sized saute pan, heat the Shallot Extra Virgin Olive Oil over medium heat. Add the tasso and saute about two minutes. Add the mushrooms, increase the heat and saute until softened, browned and any liquid has evaporated. Add the Rougarou and stir to combine. Remove from heat.
Spray 2 ramekins or small baking dishes with nonstick spray. Spoon a layer of mushroom mixture in each dish. Crack two eggs on top of the mushroom mixture. Add the remaining mushrooms on the eggs taking care to leave the yolks exposed. Add 1 Tbl heavy cream on top of the eggs.
Bake for 8-12 minutes. The egg whites should be fully cooked and opaque but the yolks runny. If you prefer the yolks fully cooked, continue cooking for another 4-5 minutes.
What's your favorite egg dish? Let us know in the comments!