Baked Eggs with Spinach and Mushrooms

I love the ritual of brunching, but the food itself is not really something I really crave, like Roo does. Roo loves his breakfast foods: eggs of all kinds, huevos rancheros, french toast, etc.! Hopefully I can keep up this tradition of trying to whip up something to satisfy his cravings on Sunday mornings.

For this recipe, I had too little spinach (5 oz), and no nutmeg. I halved everything except the onions or mushrooms because I like those things: the more the merrier! But you can see that they totally dwarf the spinach as a result. Maybe I should have renamed this “Baked Eggs with Mushrooms and Onions”?

Oh, one other thing I didn’t adjust: I forgot to consider the baking time, so the yolks weren’t as runny as I’d have liked them to be. Live and learn! I sprinkled generously with tabasco sauce to give it a kick.

Baked Eggs with Spinach and Mushrooms
Recipe from Smitten Kitchen


10 oz baby spinach leaves
1/4 cup finely chopped onion
1 garlic clove, finely chopped
2 tablespoons unsalted butter
5 oz mushrooms, thinly sliced (2 cups)
1/3 cup heavy cream
1/4 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon freshly grated nutmeg
4 large eggs
2 tablespoons finely grated parmesan


Put oven rack in upper third of oven and preheat oven to 450°F.

Bring 1/2 inch water to a boil in a 10- to 12-inch ovenproof heavy skillet (not cast-iron), then add half of spinach and cook, turning with tongs, until wilted, about 30 seconds. Add remaining spinach and wilt in same manner, then cook, covered, over moderately high heat until spinach is tender, about 2 minutes. Drain in a colander and cool under cold running water. Gently squeeze handfuls of spinach to remove as much liquid as possible, then coarsely chop.

Wipe skillet dry, then cook onion and garlic in butter over moderately low heat, stirring, until softened, 2 to 3 minutes. Add mushrooms and increase heat to moderate, then cook, stirring, until mushrooms are softened and have exuded liquid, about 3 minutes. Stir in cream, salt, pepper, nutmeg, and chopped spinach and bring to a simmer. Remove skillet from heat and make 4 large indentations in spinach mixture. Break an egg into each indentation and bake, uncovered, until egg whites are set but yolks are still runny, 7 to 10 minutes. Lightly season eggs with salt and pepper, then sprinkle with cheese.

One response to this post.

  1. Posted by leeetz on March 28, 2010 at 6:49 pm

    i might just have to make this for dinner this week with my leftover spinach (ha!) I don’t have a oven proof skillet though…maybe i’ll break out my ramekins!


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