Eggs Baked in Ramekins with Mushrooms

Today I wanted to do a smaller dinner because neither of us were very hungry.  Also, I needed something different but not terribly complicated.  I hadn't used my new french book: "La Cuisine" yet so I looked through it and found an egg recipe.  The recipe below makes two servings.  The french name for this recipe is Oeufs cocotte aux Champignons.

Ingredients:

1 Tbsp butter

salt and pepper

6 small white mushrooms

3 large basil leaves, chopped

lemon juice for sprinkling

2 large eggs

Directions:

1.  Preheat oven to 500F and brush 2 ramekins with butter and season with salt and pepper.

2.  In a skillet, melt the 1 tablespoon butter over high heat.  Add the mushrooms and basil, sprinkle with lemon juice, and season with salt and pepper. Cook for 4-5 minutes.

3.  Spoon the mushroom mixture into each ramekin.  Break an egg into each ramekin.  Set the ramekins in a glass casserole dish and fill it with boiling water to come halfway up the sides of the ramekins.  Cover the pan with foil, transfer to the oven, and bake until the egg whites are set and the yolks are still soft, 6-8 minutes.  

4.  Remove the ramekins form the water bath and serve.

Jason and Beth's Rating 6/10

Nutrition:
125 calories
10g fat (5g saturated)
230mg cholesterol
100mg sodium
2g carbohydrates
0g fiber
0g sugar
7g protein