Wild Garlic and Mushroom Baked Eggs

Wild Garlic

It’s this time of year that the banks of the Water of Leith, in certain parts, overflow with the smell of Wild Garlic.  The season is short, March to June , so you need to be quick to get yourself some. Wild Garlic is a tasty and free food, so get out there and get picking!  The smell and flavour come from the leaves, not from the bulb, so these can be discarded or you could pickle them.

Picked Wild Garlic

One thing Wild Garlic is good with is Eggs, chopped up and mixed through Scrambled Egg, an Omelette or, as I chose to make; Baked Eggs.  This dish is great for lazy weekend brunches served with warm toasted Soda Bread or fresh Bread and smothered in Butter, cook the egg as long as you like so that its the way you like it – runny being perfect to dunk your toast in!

Wild Garlic and Mushroom Baked Eggs

Ingredients (Serves 2)

Wild Garlic, large bunch washed and bulbs removed
2 Large Eggs
80g Parmesan, finely grated
75ml Single Cream
100g Chestnut Mushrooms
Salt and Pepper


  • Preheat the oven to 180C / 160C Fan / Gas Mark 4
  • Grease the inside of two ramekin dishes with the butter, then sprinkle one quarter of the parmesan into each dish and shake it around until all the sides and base are covered
  • Next chop finely the Wild Garlic and Chestnut Mushrooms
  • Melt a little butter in a pan
  • Add the Wild Garlic and Mushrooms to the pan and frying for a few mins until softened
  • Remove from heat and stir through one third of the Cream and season with Salt and Pepper
  • Divide the mixture between the two ramekins and top with the remaining Parmesan
  • Crack an egg into each of the ramekins and drizzle the remaining Cream over the eggs
  • Bake for around 12 minutes, or until the eggs are done as you like them

Baked Eggs with Wild Garlic and Mushrooms

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