This recipe appeared in the New York Times Magazine in 1985, and my mother has been making them for us ever since. Topped with herbs — parsley, sage, rosemary and thyme — melted gruyère and a few splashes of Tabasco, these perfectly soft-cooked eggs are such a treat.
Baked Eggs with Mushrooms and Parmesan is delicious with some whole wheat toast, or if you skip the toast this can be low-carb, Keto, and gluten-free! Either way it's a delicious way to start the day. [found on KalynsKitchen.com]