Baked Eggs with Spinach and Mushrooms
 
Prep time
Cook time
Total time
 
Recipe By:
Serves: 2 servings
Ingredients
  • 2 tablespoons unsalted butter
  • 1 large shallot, finely chopped
  • 2 cups sliced mushrooms
  • ½ teaspoon fine sea salt
  • ¼ teaspoon freshly ground black pepper
  • 6 to 8 cups fresh spinach, washed and drained (leave moisture on leaves)
  • 4 tablespoons heavy cream
  • 4 free-range eggs
  • 4 tablespoons freshly grated Parmesan cheese
  • Chervil to garnish (optional)
Instructions
  1. Preheat oven to 450 F. Place oven rack in top third position.
  2. Butter or oil a baking dish.
  3. Heat a 12-inch skillet over medium heat. Add butter and shallots. Cook shallots, stirring frequently, until translucent.
  4. Add mushrooms, salt, and pepper. Cook, stirring frequently, until the released moisture from the mushrooms has been taken back up by the fungi.
  5. Add spinach and use tongs or 2 forks to slowly turn the leaves until wilted. Do not over cook.
  6. Remove from the heat and place the spinach mushroom mixture into a baking dish. Drizzle the cream all over.
  7. Form 4 wells for the eggs and carefully crack eggs into each well. Sprinkle the top with Parmesan cheese.
  8. Place in the oven and bake for 10 to 15 minutes until whites are opaque and just set. You can test the yolks with toothpick.
  9. Remove from the oven and allow the dish to set for 1 minute.
  10. Serve with toast points..
Recipe by The Gardener Cook at https://www.thegardenercook.com/baked-eggs-with-spinach-and-mushrooms/