This egg bake is versatile, and can be done with many different additions - think sausage, chopped kale, peppers, pesto mixed into the eggs, etc. We like to serve this for breakfast or lunch with a simple green salad and toast.
6 ounces mushrooms, cleaned and thinly sliced (about 1 cup)
2 tablespoons butter or olive oil, plus more for greasing the pan
1 leek, cleaned, halved lengthwise, and thinly sliced
2 cloves garlic, minced
¼ cup chopped soft herbs, plus more for garnish
3 tablespoons cream or milk (if avoiding dairy, I recommend cashew milk)
2 ounces soft goat cheese or feta
Preheat the oven to 325º F.
Heat a large pan over medium heat. Add your mushrooms and a big pinch of salt, and cook, stirring occasionally, until they release their water (about 6-8 minutes). Add 1 tablespoon butter or oil, and continue cooking until they begin to brown on the edges. Empty mushrooms into a bowl and set aside.
Return pan to medium heat, and add 1 tablespoon butter or oil. Add the leeks, garlic, and a pinch of salt, and cook, stirring occasionally, until they begin to brown (about 5-7 minutes). Remove from heat and add leeks to the mushrooms.
In a medium bowl, thoroughly whisk together the eggs, chopped herbs, cream/milk, a big pinch of salt, and a couple grinds of black pepper. Lightly oil an 8” heavy-bottomed skillet that can go in the oven (or a 1 quart baking dish), and pour in the egg mixture. Crumble the cheese on top, and bake for about 25-30 minutes. For a softer bake, go until the center is still a bit jiggly (it will set as it cools); for well cooked eggs bake until it is fully set. Let cool for at least 5 minutes before serving.
To serve, sprinkle with flaky salt, herbs, and a drizzle of olive oil. Enjoy!