How To Make Mushroom and Brie Baked Eggs

Our Mushroom and Brie Baked Eggs are a culinary marvel that blends earthy mushrooms and rich, creamy Brie in a warm baked presentation. Delight in their wonderful simplicity. Each egg is carefully nestled in a ramekin over a savory mixture of sautéed mushrooms, and luscious Brie gives a velvety texture and rich depth of flavor. A symphony of savory flavors develops as these ingredients combine in the oven, making for an elegant and welcoming breakfast or brunch. Join us as we enjoy a dish that transforms the commonplace into the spectacular by combining eggs, Brie, and mushrooms in the ideal way.

Mushroom and Brie Baked Eggs

After a summer road trip, I’m back in the kitchen, and boy do I have a delicious new dish to share with you today: cooked eggs with mushrooms & brie! Eggs are cooked in a mushroom and brie sauce in this really straightforward meal, which is then served with toast or crusty bread for dipping and scooping. Making the mushroom sauce only requires cooking the mushrooms and onions, seasoning with garlic and thyme, and adding some stock. Don’t forget to add lots of cheese, such as parmesan and brie!

In order to add colore and make it a little bit healthier, I like to add some fresh spinach. The eggs are cracked open and placed on top of the sauce once the sauce has been prepared, and then they are placed in the oven to bake until they are done. You may cook egg yolks whatever you wish; I prefer a little runniness, so I don’t bake them for a very long time. This baked egg dish with brie and mushrooms is fantastic for a special occasion breakfaste and also works well as a light supper.

Mushroom and Brie Baked Eggs
Mushroom and Brie Baked Eggs
Mushroom and Brie Baked Eggs

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  • 2 tablespoons butter
  • 1 small onion, diced
  • 8 ounces various mushrooms, sliced
  • 2 cloves garlic, chopped
  • 1 teaspoon thyme, chopped
  • 1/2 cup vegetable broth or chicken broth
  • 1/4 cup cream
  • 4 ounces brie
  • 1/2 cup parmigiano reggiano (parmesan), grated
  • salt and pepper to taste
  • 4 ounces fresh baby spinach
  • 4 eggs


  1. Melt the butter in an oven safe pan over medium heat, add the onions and mushrooms and cook until the mushrooms release their liquids, and it’s absorbed, about 10-15 minutes.
  2. Add the garlic and thyme and cook for a minute.
  3. Add half of the broth and deglaze the pan by scraping the brown bits off the bottom of the pan while the the broth simmers.
  4. Add the remaining broth and cream, bring to a boil and simmer to thicken, about 2-4 minutes, before mixing in the cheeses and spinach and seasonimg with salt and pepper to taste.
  5. Make four small holes in the sauce and fill them with the eggs.
  6. Bake in a preheated 350F/180C oven until the eggs just start to set, about 5-8 minutes.

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