Mushroom-Spinach Baked Eggs

10 12 2012

Found this recipe in the latest Food Network Magazine and instantly had to try it! They recommend it as part of a Christmas brunch menu, but I whipped it up for dinner. You can prepare these baked eggs the night before you serve, which does make it an ideal recipe for the holidays.

Mushroom-Spinach Baked Eggs

Mushroom-Spinach Baked Eggs

The following serves 3-4 if this is the main meal, or 6 if you’re serving it with other dishes:

  • 2 Tbsp extra-virgin olive oil, plus more for brushing
  • 1 small onion, chopped
  • 1/2 pound (8 oz) mushrooms, sliced
  • Kosher salt and ground pepper
  • 6 cups baby spinach (about 6 oz)
  • 6 slices potato bread, light toasted (I used whole wheat bread instead)
  • 6 large eggs
  • 1/2 cup whole milk (I used skim milk instead)
  • 3/4 cup shredded Gruyère cheese

Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook, stirring occasionally, until golden, about 8 minutes. Add the mushrooms and cook, undisturbed, until they begin to brown, about 2 minutes. Add 1/2 tsp salt, and pepper to taste. Continue cooking, stirring occasionally, until soft, about 4 more minutes. Stir in the spinach and cook until wilted, about 2 minutes. Remove from heat and let cool.

Brush a 9-by-13 inch baking dish with olive oil. Arrange the toasted bread in the dish in a single layer with the edges slightly overlapping, then spoon the mushroom-spinach mixture on top. If making ahead, cover and refrigerate overnight.

When ready to bake, preheat the oven to 350. Crack an egg onto each piece of bread; season with salt and pepper. Pour the milk evenly over the top and sprinkle with the cheese. Bake until the egg whites are set, 25 to 30 minutes.




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