Easy Egg Recipes- Baked Eggs in Shiitake Mushroom

While I love breakfast, admittedly I don’t always make the time to eat it given a hectic schedule. Every now and then, I take a few weekends to sit down and create a few interesting and easy egg recipes that take just minutes to prepare and cook and are, of course, healthy. This is one of my favorite egg dishes of all time- so simple, so delicious and works for breakfast or as an appetizer.

Makes 8 Mushrooms


8 fresh, large whole Shiitake mushrooms

8 small to medium sized eggs

1 1/2 tablespoon Hoisin sauce

Juice of 1/2 lime (~ 1 tablespoon)

1 tablespoon Sriracha chili sauce (adjust quantity to your taste)



Preheat oven to 375 degrees. Using a paper towel, gently rub off any dirt on the mushroom. Carefully twist off the stems of each mushroom and place them on a non-stick baking sheet.

Crack each egg into each mushroom cap. Depending on the size of the eggs and mushroom you’re using, you may end up with some egg whites dribbling off to the sides, which is no big deal as long as you have the yolk and some egg whites in the cap. Bake for 20 minutes until the eggs appear nearly completely done.

In a small bowl, whisk together the Hoisin sauce, lime juice and chili sauce until thoroughly combined. Once the eggs and mushroom are done baking, arrange them on a serving platter. Drizzle the Hoisin mixture over the egg filled Shiitake. Serve immediately.