We use cookies and similar technologies to improve user experience, and analyse activities and performance. For more information, please see our Privacy Policy. 
Recipe Detail Page
Baked Eggs in Mushroom Caps with Mornay Sauce
Spring 2018
Look for the biggest and, most importantly, deepest portobello caps you can find. The deeper the cap, the better it will contain the sauce and egg yolk. Serve these warm, right from the oven, while the yolks are still runny, with plenty of buttery, toasted brioche for dipping. Tarragon has a distinctive licorice flavour; if that’s not to your taste, go with chives instead. Mushroom stems and scrapings can be used to add flavour to vegetable or meat stocks, but keep in mind the mushroom “ink” will turn the stock a darker colour. Also, any leftover sauce can be saved, refrigerated, for up to three days to enjoy with veggies.
Serves 4 to 8 as an appetizer or side dish; makes about 2 cups (500 mL) sauce
8 extra-large portobello caps, tops wiped clean, stems removed
3 tbsp (45 mL) butter
3 tbsp (45 mL) flour
½ tsp (2 mL) white pepper
¼ tsp (1 mL) fine sea salt
Pinch fresh nutmeg
1 cup (250 mL) whole milk
½ cup (125 mL) 35% cream
½ cup (125 mL) grated Parmesan
1 tbsp (15 mL) finely chopped fresh tarragon leaves
8 medium free-run eggs
1 cup (250 mL) grated Swiss or Gruyère cheese
24 whole tarragon leaves, stems discarded, for garnishing
1 tsp (5 mL) black pepper for garnishing
1 Preheat oven to 450°F (230°C).
2 Set a wire cooling rack over a baking or cookie sheet.
3 Using a teaspoon, scrape the black gills away from the underside of the mushroom caps; try to create an even surface, be careful to preserve the edges and don’t punch any holes through the caps.
4 Set the scraped-out mushroom caps, scraped side down, onto the wire rack; bake for 5 to 7 minutes. The caps will release some water and soften somewhat.
5 Transfer mushroom caps to an ovenproof dish, scraped side up; set aside.
6 To make the mornay sauce, add the butter to a small saucepan over low heat. When melted, add the flour and stir constantly for about 3 minutes or until a very pale nutty colour. Add the pepper, salt and nutmeg; stir.
7 Add the milk and cream, and stir constantly until fully combined and there are no lumps.
8 Add the grated Parmesan; stir to combine; allow to cook over low heat for another 2 to 3 minutes or until thickened. Remove from heat, stir in the chopped tarragon, and set aside.
9 Spoon about 2 tbsp (30 mL) of the warm mornay sauce into each mushroom cap and smooth right to the edges, forming a slight indentation in the centre for the egg yolk to nestle into.
10 One at a time, separate the eggs, reserve the whites for another use, and gently set the yolk into the indentation.
11 Top each mushroom and yolk with about 2 tbsp (30 mL) grated cheese; garnish each with 3 tarragon leaves and a tiny pinch of the black pepper.
12 Pop back into the oven and bake for 4 to 5 minutes or until the cheese is melted; yolks should still be runny.
Serves 4 to 8 as an appetizer or side dish; makes about 2 cups (500 mL) sauce
