Egg baked mushroom medley traybake

The April holidays are always about chocolate eggs, right? Well these holidays we’re not only tucking into those sweet treats, but also the original, the first, the OG – the hen’s egg itself. We’re shelving complicated holiday recipes for easy egg-fuelled meals that you can make in one pan. Because honestly, the holidays are too short to spend washing loads of dishes!

Eggs are a mum’s best friend when it comes to feeding the family: they’re suitable for all ages; they’re appropriate for various dietary types, including vegetarians; and they’re super versatile.

Then there’s the goodness they offer. One large egg contains 7 grams of protein which means gram for gram, eggs are more cost-effective than other fresh protein sources.

Eggs are a ‘complete protein’. In other words, the high-quality protein in an egg contains all nine of the essential amino acids our bodies need Amino acids are the building blocks for protein. Some are called essential because our bodies cannot make them on their own, and we need to source them from food. This is also especially important for vegetarians and those with a restricted diet.

Eggs are also one of the most nutrient-dense foods available. Not only are they rich in healthy nutrients like protein, vitamins and minerals, but they’re also low in unhealthy saturated fats, sugar and salt (sodium).

When it comes to the family’s health, eggs have been shown to play a beneficial role in eye and heart health, in muscle building, and in maintaining the body’s immune system.

So many reasons to enjoy eggs these holidays! But here’s one more: they’re easy to prepare and can be ready in a flash. Eggs are particularly suited to one-pan meals, which really makes them the ultimate holiday convenience food.

Think frittatas, shakshuka, and skillet-baked eggs and you’ll know what we’re talking about.

Our holiday pick is an Egg Baked Mushroom Medley Traybake that pairs mushrooms with all that delicious umami flavour with wholesome eggs. Traybakes are so simple to make, and perfect for brunch or supper.

Whether you’re home for the holidays, or making the trek down to the coast, don’t forget to put eggs on the menu!

Egg baked mushroom medley traybake

A traybake is the ultimate one pan dish; we love the meatiness of mushrooms paired with wholesome eggs for a delicious brunch or supper dish.

PREP TIME 20 minutes | COOKING TIME 20 minutes | SERVES 4 

INGREDIENTS

•  650 g mixed mushrooms
• 2 tbsp olive oil
•  2 cloves garlic, grated
• 6-8 sage leaves
• 1 tsp mixed dried herbs
• 4 large Portobello mushrooms
• 4 large eggs
• 150 ml cream
• Seasoning, to taste
• French bread, to serve

METHOD

PREHEAT oven to 200°C.

USE a large baking tray. Place mixed mushrooms, olive oil, garlic, a few sage leaves and dried herbs into the baking tray. Place the Portobello mushrooms stalk side up on top, season with salt and black pepper. Bake until mushrooms are tender, about 10 minutes. Remove from oven and gently twist the stalk out of the Portobello mushrooms, return stalks to the pan.

GENTLY crack an egg into each Portobello mushroom, pour over the cream. Return baking tray to oven and cook until the egg white is no longer clear, and yolk is cooked to your liking, about 3- 5 minutes. Garnish with torn sage leaves.

SERVE immediately with toasted French bread to soak up all the juices.

Print Recipe

Egg baked mushroom medley traybake

Serves: 4

Prep Time: 20 min – Cooking Time: 20 min – Total Time: 40 min

Ingredients

•  650 g mixed mushrooms
• 2 tbsp olive oil
•  2 cloves garlic, grated
• 6-8 sage leaves
• 1 tsp mixed dried herbs
• 4 large Portobello mushrooms
• 4 large eggs
• 150 ml cream
• Seasoning, to taste
• French bread, to serve

Instructions

1

PREHEAT oven to 200°C.

2

USE a large baking tray. Place mixed mushrooms, olive oil, garlic, a few sage leaves and dried herbs into the baking tray. Place the Portobello mushrooms stalk side up on top, season with salt and black pepper. Bake until mushrooms are tender, about 10 minutes. Remove from oven and gently twist the stalk out of the Portobello mushrooms, return stalks to the pan.

3

GENTLY crack an egg into each Portobello mushroom, pour over the cream. Return baking tray to oven and cook until the egg white is no longer clear, and yolk is cooked to your liking, about 3- 5 minutes. Garnish with torn sage leaves.

4

SERVE immediately with toasted French bread to soak up all the juices.

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