This easy and nutritious dish brings together the earthiness of sautéed mushrooms and the vibrant flavor of spinach, topped with perfectly baked eggs. It’s a versatile meal that works wonderfully for breakfast, brunch, or even a light dinner. The creamy egg yolks combined with the tender mushrooms and spinach create a rich, comforting bite in every forkful. With minimal ingredients and effort, this recipe delivers a healthy and satisfying dish that’s both elegant and delicious.
Ingredients:
- 4 large eggs
- 2 cups fresh spinach, chopped
- 1 cup mushrooms, sliced
- 1 tablespoon olive oil
- 1 clove garlic, minced
- ¼ cup heavy cream or milk (optional for extra creaminess)
- Salt and pepper, to taste
- 2 tablespoons grated Parmesan cheese (optional)
- Fresh parsley, chopped (for garnish)
Instructions:
- Preheat your oven to 375°F (190°C).
- Heat olive oil in a large skillet over medium heat. Add garlic and sauté for 1 minute until fragrant.
- Add the mushrooms to the skillet and cook until they soften and start to release their juices, about 4-5 minutes.
- Stir in the spinach and cook for another 2-3 minutes, until wilted. Season the mixture with salt and pepper to taste.
- Transfer the spinach and mushroom mixture into an oven-safe dish or individual ramekins, spreading it evenly across the bottom.
- If using, drizzle heavy cream or milk over the spinach and mushrooms.
- Crack the eggs on top of the mixture, ensuring they are spaced evenly apart.
- Sprinkle with Parmesan cheese if desired, and season lightly with additional salt and pepper.
- Bake for 12-15 minutes, or until the egg whites are set but the yolks remain slightly runny.
- Remove from the oven, garnish with chopped parsley, and serve warm.
Enjoy your baked eggs with spinach and mushrooms alongside crusty bread or a light salad!
