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Recette #10969

Forest-Floor Baked Eggs with Wild Mushrooms and Crispy Prosciutto

Difficulté : Medium
Heure : 25 min
Coût : Medium ($$)

Ingrédients

Fresh pasture-raised eggs 4 large
Mixed wild mushrooms (chanterelle, shiitake, and cremini), sliced 1.5 cups
Prosciutto, thinly sliced 4 strips
Fresh thyme leaves 1 tablespoon
Ghee or grass-fed butter 2 tablespoons
Garlic, minced 2 cloves
Fresh baby spinach 2 cups
Sea salt 0.5 teaspoon
Freshly cracked black pepper 0.25 teaspoon

Instructions

1
Preheat your oven to 375 degrees Fahrenheit.
2
In a skillet over medium heat, melt the ghee. Add the sliced mushrooms and sauté for about 5 to 7 minutes until they are golden brown and their moisture has evaporated.
3
Add the minced garlic and fresh thyme to the skillet, stirring constantly for 1 minute until fragrant.
4
Toss in the baby spinach and cook just until wilted, which should take about 1 minute. Season the mixture with a pinch of sea salt and black pepper.
5
Divide the warm mushroom and spinach mixture equally between two oven-safe ramekins.
6
Crack two eggs gently into each ramekin on top of the vegetable bed, taking care not to break the yolks.
7
Drape two slices of prosciutto over the edges of each ramekin, allowing them to frame the eggs.
8
Bake in the preheated oven for 12 to 15 minutes, or until the egg whites are set but the yolks remain soft and runny.
9
Remove from the oven, garnish with an extra pinch of black pepper and fresh thyme, and serve immediately.

À propos de ce plat

This elegant rustic dish brings together the rich, earthy flavors of wild mushrooms and fresh thyme with the savory, salty crunch of crispy prosciutto. The eggs are baked to velvety perfection nestled in a bed of wilted spinach. It is a satisfying, nutrient-dense meal that feels like a cozy morning in a mountain cabin.

Inspiration

Inspired by traditional European woodland foraging and the simplicity of ancestral eating, this dish honors the primal philosophy by using unprocessed, whole-food ingredients that would be easily sourced in nature.

Informations sur la santé

This recipe is exceptionally high in protein and healthy fats, supporting sustained energy and muscle recovery. It is naturally low-carb, gluten-free, and grain-free. Mushrooms provide a boost of B-vitamins and immune-supporting beta-glucans, while spinach delivers essential iron and folate.

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