Egg Bakes with Mushroom, Potato and Sage

Five minutes before I leave for the grocery store I review my list of things like dish soap, paper towels, shower gel, tissues…you know, boring non-food things.

30 minutes later I return with: two types of herbal tea, one Cadbury Creme Egg, a medium-sized jar of Nutella ($2 off!), Romaine lettuce and some marinated feta.

See what I did there? I completely ignored the boring list and skipped right to all the good stuff that we may or may not actually need.

What happened over that period of time, you might wonder, in which a normally clear-headed person completely glazed over and abandoned all responsibility in favor of childish, irrelevant purchases?

I don’t have a good excuse. All I can say is I love to food shop.

I deplore things like shoe shopping, furniture shopping, or anything in a department store. Give me a specialty cheese shop, a farmers market or a huge Whole Foods any day.

I slowly pace up and down each of the aisles (except the ones with cleaning supplies. Who needs that shiz?) making sure I don’t miss a good bargain or something totally crazy that I didn’t even know about. (Reese’s Ice Magic Shell! Feta marinated with preserved lemon and herbs?!)

Sometimes all this excitement gets in the way of the task at hand as I am left powerless to all of the enticing produce.

For serious shopping excursions I try to organize the supervision of Mr. F. Luckily, he’s good at remembering boring cleaning items and encouraging chocolate purchases. Add in the fact that he tolerates my borderline crazy food obsession and that’s what I call a happy partnership.

In order to clear room in our fridge for all the impulse-buys, I like to use leftover cooked vegetables to make individual egg bakes. A little ramekin with a perfect just-set egg nestled on top gives the leftovers a total makeover.

Technically the veggies don’t have to be leftover, but just a little pre-cooked.

I had leftover roasted potatoes, so to those I added mushrooms sautΓ©ed with shallots, sage and rosemary and sun-dried tomatoes, then cracked an egg on top. A sunny egg yolk makes everything more awesome. Fact.

Mushroom, Potato and Sage Egg Bakes
(Serves 2)

- 1 tablespoon olive oil, plus more for greasing
– 1 shallot, finely chopped
– 1 cup button mushrooms, sliced
– 1 cup leftover roast potatoes, diced into small pieces*
– 2 tablespoons sun-dried tomatoes, packed in their own oil, drained
– 1 tablespoon fresh sage, finely chopped
– 1 teaspoon rosemary, finely chopped
– 2 eggs
– salt and pepper to taste

Pre-heat oven to 200 C/400 F. Lightly grease the ramekins with a little bit of olive oil or butter.

Heat olive oil in a large pan over a medium high heat. Add shallot and cook for about 2 minutes until translucent.

Add mushrooms, sage and rosemary and cook, stirring frequently, until mushrooms are soft and slightly golden, about 3-5 minutes. Stir in potatoes and cook an additional 2 minutes to heat through.

Remove from heat and stir in sun-dried tomatoes.

Divide the mixture between two 1-cup ramekins, making a slight well in the center. Crack an egg over each.

Bake for about 10 minutes until egg is just set. Serve with good crusty bread.

*Notes:
I used leftover roasted potatoes. You can cook your potatoes quickly by cutting them into very small cubes and cooking them in the large pan before you add the mushrooms. Heat olive oil in the pan over a medium-high heat and cook potatoes covered for 10-15 minutes, stirring occasionally, until tender. Continue the recipe by adding the mushrooms and cooking with the potatoes, until they are soft and golden brown.

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