Ingredients
- Extra-virgin olive oil
- 2 cloves garlic, smashed
- Pinch crushed red pepper flakes
- 1 pound fennel sausage, casings removed
- 1 pound cremini mushrooms, stemmed and sliced
- Kosher salt
- 4 sage leaves, finely chopped
- 1/2 cup dry white wine
- 8 eggs
- 6 ounces Gruyere cheese, grated
Directions
Special equipment: 8 (6-ounce) ramekins
Preheat the oven to 400 degrees F.
Coat a large saute pan with olive oil, add the garlic cloves and the crushed red pepper and bring to a medium heat. When the garlic has become golden brown and very aromatic, remove it and discard, it has fulfilled its garlic destiny. Add the sausage and brown.
Once, nicely browned, add the mushrooms and season with kosher salt. When the mushrooms have softened, add in the sage and white wine. Cook until the wine has almost been absorbed. Turn off the heat and reserve.
Brush 8 individual ramekins with olive oil. Divide the sausage mixture equally among the ramekins and press gently into the bottom. Top each with an egg. Sprinkle each egg with a couple drops of olive oil and arrange on a baking sheet. Bake for 8 minutes. Sprinkle each egg lightly with Gruyere cheese and bake until the cheese is brown and bubbly and the egg whites are cooked and the yolks are still runny, about 5 minutes
Serve with grilled bread rubbed with garlic, if desired.
Now thats an egg!
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By OrnaBakes
Calabasas, CA
on November 13, 2012
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Just made these for dinner and they were quite delicious. My husband aren't sausage fans (I think because of the fennel so I tried the Trader Joe's Sweet Chicken Italian Sausage instead. (Also hoping to make it a bit healthier. He still found the fennel taste prominent, but I really liked the different flavors. Since it was just the two of us I used bigger ramekins and put two eggs on top of each. I baked for 8 and then 5 minutes per her instructions, and the yolks weren't as runny as I would have liked and the whites, unfortunately, were a tad runny. Not sure how to solve that. But loved the flavors.Next time I might try it with ground beef and some chopped onions, tomatoes and maybe even red peppers.Thanks for the inspiration Anne!
By AshnaMom
New Jersey
on November 03, 2012
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I made this vegetarian without the sausage and it was delicious !!
By bashane_2382217
Folsom, CA
on January 29, 2012
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Tried this recipe twice and I was disappointed both times, my mouth was watering when I watched Anne making this. It looked devine and I had to try it! The first time the Italian sausage was way too overpowering, so tried it with breakfast sausage the second time around. Again the sausage taste was all you really tasted. I had such high hopes for this, it has all my favorite ingredients, eggs, sausage and mushrooms, I would eat an old sneaker if you topped it with mushrooms! I really wanted to love this but I don't think I will be making this again.
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