Mushroom Surprise Ramekin Eggs with Avocado on Bread

Has anybody noticed how much I like breakfast?

        I apologize for the lack of variety here, folks. I still have yet to upload any dessert posts. The dessert page is sadly barren.

       But breakfast is just so darn good!!! And it photographs suuuuuper well. It's like that friend you have that always looks good, even if she had just been crying and her makeup's all over and her nose is running. Yeah. Breakfast is like that.

I guess I suck at slicing avocados. :-\

       Anyway, these are calling "Mushroom Surprise" because that's exactly what's going on here. There's surprise mushrooms under the egg!

       If you're tired of plain ol' fried or scrambled eggs, maybe it's time to try something new. Believe it or not, baked eggs are probably easier than frying. Because all you have to do is put them in the ramekin, and let the oven do the rest.

My ramekins are a little big, I think...? I'll add more "surprise" or more egg next time. Or maybe both. I'm a glutton.

Well, almost. Here's a rundown on how to bake eggs:

1.) Grease a ramekin with your fat of choice (I use coconut oil). Preheat the oven to 350º.

2.) Fry up some sliced mushrooms (I cut up 2 medium sized crimini) in some oil. Salt and Pepper them, and throw on some Herbs de Province (my go-to spice combo). The seasoning really pairs well with the creamy yolk.

3.) Once the mushrooms are soft (about 5 minutes on medium heat), put them into the ramekin. 

4.) Carefully crack an egg over the mushrooms. 

5.) Pour a small amount of cream or milk (I used homemade almond milk) over the eggs. 

6.) Salt and Pepper lightly, add some fresh parsley, and sprinkle on some parmesan cheese.

7.) Bake! Make sure you leave them in just long enough for the egg whites to set. Probably somewhere around 10 minutes, depending on your oven. Just keep checking them!

It's like butter. But not.

And have you tried smearing avocado on some bread, as if it were butter? It's really awesome. Nothing beats butter, of course. But I'm also a believer that nothing beats avocado. So, make what you will of that. Just be sure to salt and pepper the avocado.