Skip Nav
Food Video
Curb Your Cereal Cravings With This Fruity Pebbles No-Bake Cheesecake
Fast and Easy
26 Quick Breakfasts That Will Fill You Up Until Lunch
Cooking Tips
A Better Way to Freeze Bananas For Smoothies, Banana Bread, and More

Sunday Dinner: Baked Eggs with Spinach and Mushrooms

If you love the taste — and the runny center — of fried eggs but don't like the "fried" part of the equation, you should think about baking the eggs. Baked eggs are delicious, simple to make, and wonderful for dinner. Remember eggs aren't just good at breakfast, they're divine any time of day! They make an exceptional vegetarian meal especially when paired with a medley of vegetables. A sprinkling of Parmesan cheese finishes off these baked eggs that are nestled on a bed of mushrooms and spinach.

To take a look at the recipe,

.

Baked Eggs with Spinach and Mushrooms

Baked Eggs with Spinach and Mushrooms

Baked Eggs with Spinach and Mushrooms

Ingredients

  1. 10 oz baby spinach leaves
  2. 1/4 cup finely chopped onion
  3. 1 garlic clove, finely chopped
  4. 2 tablespoons unsalted butter
  5. 5 oz mushrooms, thinly sliced (2 cups)
  6. 1/3 cup heavy cream
  7. 1/4 teaspoon salt
  8. 1/4 teaspoon black pepper
  9. 1/8 teaspoon freshly grated nutmeg
  10. 4 large eggs
  11. 2 tablespoons finely grated parmesan

Directions

  1. Put oven rack in upper third of oven and preheat oven to 450°F.
  2. 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.
  3. 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.
  4. 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.
  5. Stir in cream, salt, pepper, nutmeg, and chopped spinach and bring to a simmer.
  6. Remove skillet from heat and make 4 large indentations in spinach mixture.
  7. 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.

Serves 4.

Cupcake Recipes
Easter Brunch Recipes
Spring Slow-Cooker Recipes
Tyler Florence's Mashed Potatoes Recipe
Chicken Pot Pie Soup Recipe
Make-Ahead Brunch Recipes
Quick and Filling Breakfast Recipes
Instant Pot Recipes Under $20
Mustard Roasted Potatoes Recipe
Vegetable Desserts
From Our Partners
Latest Food
All the Latest From Ryan Reynolds