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Brian's Photo Blog — Article 461
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Another Eggs-perimental Recipe
Friday 14 August 2015   —   Category: Cooking & Food
As I recounted in Gourmet Chef Wannabe Not Ready For Prime Time, my first attempts at trying some new egg recipes did not turn out very well. But the examples of 50 famously successful people who failed at first encourage me to persevere and not give up.

Therefore, I once again grabbed Eggs on Top: Recipes Elevated by an Egg, by Andrea Slonecker, to find an appetizing recipe which would hopefully be within my reach. Eventually I settled on Eggs Baked With Mushrooms, Thyme, and Cream.

I’m definitely not one of those cooks who slavishly sticks to a recipe. I need and appreciate the inspiration I receive from the recipes of others, but I enjoy the creativity of modifying a recipe to suit my own tastes.

In the rest of this article I’m not going to point out all the differences between Andrea’s recipe and mine — I’m simply going to eggs-plain what I did, illustrated with photographs I took along the way. As usual, you can click on the photos below to see larger versions. I did cut her recipe in half, so my version is for one serving.
I thought that some bacon would be a nice addition to the recipe, so I started with one piece of thick-​sliced, center-​cut, uncured bacon. I cut this slice into small pieces and fried them in an eight-inch cast-iron skillet.
 
While the bacon was sizzling, I washed a handful of shiitake mushrooms — probably about two ounces. Later I discovered why the stems are often discarded — they are on the tough side. Next time I would probably use the entire 3½ ounce package and cut the stems off.
 
Then I cut the shiitake mushroom caps and stems into small pieces. Once the bacon was roasted, I removed the bacon and put the mushrooms into the skillet. Because center-cut bacon does not have much fat, I had to add some olive oil to roast the mushrooms in. I added one large clove of diced garlic to the mushrooms.
 
Once the mushrooms and garlic were done, I added the bacon back to the skillet, and then set it aside to cool, so the pan would be ready for the next phase of the recipe.
 
After the skillet had cooled, I pushed the mushroom, bacon and garlic mixture to the edge of the skillet, leaving the center empty. Then I cracked two eggs into the center, poured two tablespoons of cream over the whites, and laid a few basil leaves on top. Even though the leaves look pretty, it would have tasted better if I had finely chopped the basil and scattered the pieces over the top.
 
The recipe said to bake the dish in a pre-heated 325°F oven for 10 to 20 minutes, depending on how cooked you want the yolk. I used a toaster oven, which, I found out, cooks a lot faster. I checked it after 10 minutes, and the yolks were completely solid. I’m sure 5 minutes would have been plenty, or even less if you like the yolks really runny.
 
 
I garnished the dish with fresh-ground salt and pepper — both for the taste, and to make it more photogenic! After taking some pictures, I sat down and dug in!

It was pretty good, but I would have liked the yolks less well-done. It is interesting how the cream mixed with the egg whites all by themselves. Together they solidified nicely — there were no runny whites nor drippy cream.

This recipe is definitely a winner! And next time, when I omit the mushrooms stems, and cook the dish a shorter amount of time, it will come out even better!

I made this recipe 11 days ago, but only now have I managed to finish this article. During those 11 days, I have tried five other recipes! I’ve been very busy in the kitchen, and there is a growing backlog of articles to write.

During those same 11 days, I have also gone on two photo outings to Portland. Gosh! Between my kitchen and Portland, I’m having adventures much faster than I can tell you about them.
UPDATE — 14 September 2015

With all of the cooking I’ve been doing recently, the Food & Cooking 2015 album I created last month is already getting crowded! Therefore, I have grouped some of those photos into two new, more specific albums in an effort to organize them a bit better:
Brian's Photo Blog — Article 461
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Brian's Photo Blog — Article 461
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