Baked Eggs in Mushroom Gravy
Sherry and soy sauce are my secret weapons to enhance the natural meatiness of mushrooms. Souped up with a little water and thickened with cornstarch, the resulting gravy makes an ideal saucy vegetarian base for baked eggs.
- 1 medium onion, chopped
- 2 tablespoons olive oil
- 1 red bell pepper, chopped
- 2 cloves garlic, chopped
- 1 10-ounce package sliced mushrooms
- 1 tablespoon soy sauce
- 2 tablespoons medium-dry Sherry
- 1 cup plus 3 tablespoons water
- 2 tablespoons cornstarch
- 4 large eggs
- Accompaniment: toast
Preheat oven to 450 F. with rack in middle position.
Cook onion in oil in a 10-inch heavy ovenproof skillet (preferably cast-iron) over moderate heat, stirring occasionally, until softened, about 4 minutes. Add bell pepper and cook over moderately low heat, stirring occasionally, until softened, about 5 minutes. Add garlic and cook, stirring, 1 minute.
Increase heat to moderate. Add mushrooms and cook, stirring occasionally, until they begin to release liquid. Add soy sauce and continue to cook, stirring occasionally, until mushrooms are tender, 4 to 5 minutes. Add Sherry and cook, stirring, until excess liquid is evaporated.
Add 1 cup water, scraping up any brown bits, and bring to a boil. Stir together cornstarch and remaining 3 tablespoons water in a cup until smooth and add to mushroom mixture, stirring, then continue to boil, stirring, 2 minutes. Season with salt and pepper.
Remove skillet from heat. Make 4 indentations in mushroom mixture (it will be soupy so indentations won’t hold their shape well) and break an egg into each. Transfer skillet to oven and bake until eggs are cooked to desired degree of doneness, 6 to 7 minutes for firm whites with runny yolks