Baked Eggs with Spinach and Mushrooms
Recipe By: Sheila McDuffie
Serves: 2 servings
- 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)
- Preheat oven to 450 F. Place oven rack in top third position.
- Butter or oil a baking dish.
- Heat a 12-inch skillet over medium heat. Add butter and shallots. Cook shallots, stirring frequently, until translucent.
- Add mushrooms, salt, and pepper. Cook, stirring frequently, until the released moisture from the mushrooms has been taken back up by the fungi.
- Add spinach and use tongs or 2 forks to slowly turn the leaves until wilted. Do not over cook.
- Remove from the heat and place the spinach mushroom mixture into a baking dish. Drizzle the cream all over.
- Form 4 wells for the eggs and carefully crack eggs into each well. Sprinkle the top with Parmesan cheese.
- 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.
- Remove from the oven and allow the dish to set for 1 minute.
- Serve with toast points..
Recipe by The Gardener Cook at https://www.thegardenercook.com/baked-eggs-with-spinach-and-mushrooms/
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