Thursday, December 26, 2013

Recipe #266: Mushroom-Spinach Baked Eggs

Heres one from, another breakfast.  Very savory and filling.  I liked how the bread was crusty to complement the soft mushrooms and eggs.  The cooking time here will give you eggs that are fully cooked, including hard yokes (which I didn't expect).  If you'd prefer over-easy with runny yolks, cook for about 15 minutes instead of 25-30.  Also, I cut them apart through the overlap instead of trying to separate the 6 slices of bread.


2 tablespoons extra-virgin olive oil, plus more for brushing
1 small onion, chopped
1/2 pound white mushrooms, sliced
Kosher salt and freshly ground pepper
6 cups baby spinach (about 6 ounces)
6 slices potato bread, lightly toasted (no need for toasting)
6 large eggs
1/2 cup whole milk
3/4 cup shredded gruyere 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 teaspoon 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 the heat and let cool.

Brush a 9-by-13-inch baking dish with olive oil. Arrange the 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 degrees F. 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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