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Eggs Baked Over Sauteed Mushrooms & Spinach

Here's how you make Eggs Baked Over Sauteed Mushrooms & Spinach
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  • Servings: 4
  • Prep: 10m
  • Cook: 40m
    • The following recipe serves 4 people.

Ingredients

The ingredients are:
  • 1 tablespoon olive oil
  • 1 large leek (white and light green parts only, cut into 1/2 inch pieces)
  • 1 tablespoon unsalted butter
  • 1 pound cremini mushrooms (or white mushrooms, thickly sliced, about 6 cups)
  • 1 tablespoon soy sauce
  • 1/4 cup dry red wine
  • 5 ounces baby spinach
  • Salt
  • Pepper, freshly ground
  • 4 large eggs
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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