Fridge Friend Recipes
Baked Eggs with Mushroom and Yoghurt Sauce recipe
Gently baked eggs are served with mushrooms and a tangy yoghurt sauce for a fresh, comforting dish. The sauce adds creaminess without making the plate heavy.
30 min · Easy · Mediterranean-inspired Jump to method
Ingredients
- 4 large Eggs
- 100 g Greek Yoghurt
- 100 g Natural Yoghurt
- 180 g, sliced Mushrooms
- to taste Salt
- to taste Black pepper
| Nutrition | Per servingEstimated |
|---|---|
| Calories | 145 kcal |
| Protein | 14.6 g |
| Carbohydrates | 4.8 g |
| Fat | 7.5 g |
| Saturated fat | 2.7 g |
| Fibre | 0.8 g |
| Sugar | 3.8 g |
| Sodium | 190 mg |
Why this works
A moderately low-calorie, protein-rich dish with relatively low carbohydrate content; nutritional value is driven by eggs and yoghurt, with mushrooms adding a small amount of fibre and micronutrients.
High-quality protein. Eggs and Greek yoghurt provide complete protein, supporting satiety and muscle maintenance.
B vitamins and selenium. Eggs contribute vitamin B12, riboflavin and selenium, which support energy metabolism and antioxidant defences.
Potassium and beta-glucans. Mushrooms add potassium and small amounts of fibre, which may support heart health and digestive regularity.
Method
- Heat the oven to 180°C (Fan 160°C, 356°F, Gas Mark 4) and cook the mushrooms until browned.
Let the mushrooms sit undisturbed in the pan for a minute or two at a time so they take on a proper golden colour instead of steaming and turning watery.
- Divide the mushrooms between two small baking dishes and crack the eggs on top.
Press the mushrooms into a loose, even layer in the dishes so the eggs sit level and the whites cook evenly rather than sliding to one side.
- Bake for 10–14 minutes until the whites are set but the yolks are still soft.
Check at the 10-minute mark by gently nudging an egg white with the tip of a knife; it should look opaque and just set while the yolk still quivers.
- Mix the Greek yoghurt and natural yoghurt together until smooth.
Stir until no streaks remain, but stop as soon as the mixture looks silky and spoonable so it does not become thin or split.
- Serve the baked eggs with a spoonful of yoghurt sauce on the side or underneath.
Spoon the yoghurt close to the eggs rather than over the tops if you want to keep the yolks visible and avoid the sauce warming too much from the heat of the dish.
Other Eggs Recipes
Baked Bacon, Egg and Lettuce Frittata
25 min · Golden and fluffy with crisp bacon and tender lettuce folded through, this frittata is simple but full of flavour. A spoonful of yoghurt on the side keeps it fresh and creamy.
Baked Pear and Honey French Toast
20 min · Classic French toast made with bread, eggs and yoghurt, topped with caramelised pear and honey.
Baked Yoghurt and Jam Pots
35 min · These creamy baked yoghurt pots are lightly tangy with a fruity jam centre, making an easy dessert with a delicate set texture.
Banana and Yoghurt Breakfast Pancakes with Blackcurrant Swirl
20 min · Soft, fruity pancakes made with ripe bananas and yoghurt, finished with a glossy blackcurrant spread swirl. They make a bright, comforting breakfast with a lovely tangy-sweet balance.
Beer-Battered Eggs with Spicy Yoghurt
20 min · A crisp, pub-inspired snack where eggs are lightly battered with beer and fried until golden. Served with a spiced yoghurt dip, it is indulgent, playful, and perfect for sharing.
Butter Baked Custard Tart
55 min · A rich, smooth custard tart with a delicately set filling and buttery flavour. It is elegant enough for guests but straightforward enough for home baking.
View category
Discover recipes from your fridge contents
Use the FridgeFriend app to recognise the ingredients already in your fridge and help you discover recipes.
