Eggs Baked Over Sauteed Mushrooms & Spinach
Recipe: #17812
March 08, 2015
Categories: Breakfast, Eggs, Mushrooms, Spinach, Brunch, Mothers Day Oven Bake, Gluten-Free, Low Carbohydrate, Vegetarian, Wine, Kosher Dairy, Vegetarian Dinner, more
"This makes a yummy brunch, lunch, or even dinner."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (231.2 g)
- Calories 174
- Total Fat - 12.1 g
- Saturated Fat - 4.1 g
- Cholesterol - 216 mg
- Sodium - 426.3 mg
- Total Carbohydrate - 6.5 g
- Dietary Fiber - 2.3 g
- Sugars - 3.3 g
- Protein - 10.8 g
- Calcium - 72.4 mg
- Iron - 2.4 mg
- Vitamin C - 10 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat the oven to 350 degrees.
Step 2
In a deep skillet, heat the olive oil. Add the leek and cook over medium heat, stirring, until softened, 3 minutes. Stir in the butter and mushrooms. Cover and cook, stirring occasionally, until the mushrooms are softened and a lot of liquid is released, 7 minutes.
Step 3
Uncover and add the soy sauce and red wine and cook over medium high heat, stirring until the liquid is reduced to 2 tablespoons, 5 minutes.
Step 4
Add the spinach and stir until wilted, 2 minutes. Season with salt and pepper.
Step 5
Coat 4 1-cup ramekins or small gratin dishes with oil. Transfer the mushrooms and spinach to the ramekins and crack an egg on top of each.
Step 6
Bake for 10 to 12 minutes, until the white is barely set and the yolks are runny. Let stand for 2 minutes; Serve with toast.
Tips
No special items needed.
2 Reviews
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