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Berkshire Hudson Valley Reader Submitted

Breakfast

Baked Eggs with Wild Mushrooms

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Serves 8-10
Nancy Hunter-Young
The Berkshire 1802 House
Sheffield, MA

2-3 tablespoons unsalted butter
1/2-3/4 pound mixed fresh wild mushrooms (e.g., baby bellas, shitake, crimini), cleaned and thinly sliced
1/4 cup oil-packed sun-dried tomatoes, finely diced
4-5 ounces Brie cheese, cubed
14-16 large eggs
2 tablespoons fresh or prepared basil pesto

Preheat the oven to 350°F. In a skillet over medium-low heat, melt the butter and sauté the mushrooms until most of their moisture evaporates. Lightly oil or butter a 9 x 13 x 2-inch glass baking dish and spread the mushrooms over the bottom.

In a small bowl, combine the sun-dried tomatoes and Brie. Sprinkle the mixture evenly over the mushrooms. Break the eggs and the yolks, one at a time, over the vegetable and cheese mixture, covering the entire dish with the eggs. Using a spoon, dot the top with the pesto.

Bake the eggs in a water bath by placing the baking dish into an oversized rimmed pan. Set on the middle rack of the oven. Carefully pour boiling or very hot water into the outer pan until it comes halfway up the sides of the casserole dish. Tent loosely with aluminum foil. Bake for about 35 to 40 minutes, or until eggs are cooked to taste.