Mushroom, Gruyere & Egg Baskets

Happy Wednesday Lovelies!
Breakfast...my favourite meal of the day. In the week I tend to eat porridge with honey & fresh mixed berries - great for slow release energy after my morning swim. On a weekend I like to mix it up a bit more. As soon as I saw this little pot of deliciousness on Rosie's blog, I knew I had to make it for a weekend treat brekkie.
Recipe Link!
What's more it's super easy to make...

Cut the tops off your bread rolls (crusty ones work best) & hollow out the middle

Sprinkle in some grated Gruyere cheese & chopped mushrooms of your choice. I used chestnut mushrooms which I already had in the fridge. Rosie uses wild mushrooms in hers.

Crack in an egg...

Add a dash of single cream & season with thyme, salt & pepper. Add another layer of grated Gruyere

Replace the lids & wrap in foil. Bake in the oven on 200 degrees celcius

The beauty of this recipe is you can cook according to how you like your egg... 25 mins - runny 30 mins - soft 35 mins - hard boiled
I went for runny as Dippy Eggs are one of my favourite things to eat!

Lift the lid...

...and dig in! This tastes AMAZING. I'm now imaging all kinds of variations to try, including chorizo chunks, chives, peppers, bacon (of course!) & salmon.

Wishing you a yummy Wednesday!