Eggs With Mushrooms & Tomato Recipe

This dish — from Toronto-based Ace Bakery — is easy to make and very adaptable to suit any palate. Feel free to add or subtract ingredients such as sautéed onions, small pieces of cooked bacon or grilled, chopped peppers with a little ham would be good, too.


1 tbsp unsalted butter
10 mushrooms of your choice, cleaned and sliced
Large pinch kosher salt for cooking mushrooms
1 tbsp finely minced celery leaves
12 cherry tomatoes, quartered
6 extra-large eggs
3 tbsp heavy cream and/or 4 tbsp grated Gruyère cheese
Salt and freshly ground white pepper


Step 1: Preheat the oven to 350°F.

Step 2: Melt the butter in a sauté pan and add the mushrooms. Sauté for 2-3 minutes, then add a large pinch of salt. Continue cooking until the mushrooms are almost cooked and the pan is dry. Add the celery leaves and sauté for another 30 seconds or so. Reserve.

Step 3: Drop 2 quartered tomatoes into each of 6 half-cup ramekins. Divide the mushrooms on top of the tomatoes. Gently crack the eggs, being careful not to break the yolks, over the mushrooms. To each dish, add either 1-1/2 tsp of cream or 2 tsp of cheese — or both, if you’re feeling greedy. Sprinkle with salt and pepper. Cover with foil.

Step 4: Cook in the oven for about 18 minutes or until all the egg white is set but the yolk is still runny. The eggs with cream may take a minute or so longer to cook. Serve immediately, with batons of toast.

See more recipes from Linda Haynes.

Reprinted with permission from Linda Haynes’ The Ace Bakery Cookbook (2003 Whitecap Books).