Baked Eggs With Mushrooms, Spinach & Parmesan

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4
Servings

10m
Prep Time

20m
Cook Time

30m
Ready In

Recipe: #25559

February 04, 2017

Categories: Breakfast, Dairy, Eggs, Vegetables, Spinach, Australian, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Brunch, Easter, Winter, Oven Bake, Stove Top, Gluten-Free, Low Carbohydrate, Vegetarian, Kosher Dairy more

recipe by:
Tisme

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recipe by:
Tisme

"Another wonderful find from Emma Dean (Australia) I love some of Emma's recipe's and this one is sure to please. I am not a fan of fan of spinach, but I overlooked for this recipe, and did love the dish as a whole in the end."

Original recipe yields 4 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (201.7 g)
Calories 179.6
Total Fat - 13.1 g
Saturated Fat - 6.4 g
Cholesterol - 233.4 mg
Sodium - 135.1 mg
Total Carbohydrate - 6.1 g
Dietary Fiber - 1.8 g
Sugars - 2 g
Protein - 10.7 g
Calcium - 115.8 mg
Iron - 2.5 mg
Vitamin C - 15 mg
Thiamin - 0.1 mg

Step 1

Preheat the oven to 190 degrees Celsius.

Step 2

In a deep frying pan, heat the butter and sauté the mushrooms with the spinach. Pierce the garlic clove with your fork and use the fork to stir in the mushrooms and spinach together, to give a hint of garlic and cook

Step 3

Until the spinach is wilted and then season to taste.

Step 4

Splash in the cream, and stir to heat.

Step 5

Pour the mixture into individual ovenproof pans or ramekins, or across the bottom of one ovenproof dish. Crack the eggs on top. Bake for 10 minutes, or until the egg white is cooked and the yolk is still runny. Be careful not to overcook.