Baked Eggs with Mushrooms and Spinach
Serves 3 to 4
Here is what you need:
6 slices of potato bread
6 eggs*
1 onion chopped
8 ounces of white mushrooms, sliced**
5 or 6 ounce bag of baby spinach
½ cup of half and half or whole milk
¾ cup shredded gruyere cheese
2 TBS olive oil and more to brush the baking dish
Kosher salt and fresh cracked black pepper
*I recommend you crack each egg into individual little bowls.
** Remember with mushrooms don’t run them under water to clean them. Take a damp paper towel and gently wipe them clean. Also don’t salt them until they have cooked down.
Here’s what you need to do:
Preheat oven to 350.
In a large pan heat 2 TBS olive oil over medium high heat. Add the onions and cook until they soften a bit. Add the sliced mushrooms and let them cook down then add some salt and pepper. Next toss in the spinach and let it wilt down. Take the pan off the heat and let it cool.
While the spinach mixture is cooling, lightly toast the potato bread and lay them, single layer, in a 9 by 13 baking dish that you have brushed with olive oil. The bread can overlap a bit to make it fit.
With a slotted spoon, spoon the spinach mixture evenly over the slices of bread, making a little well in the center of each slice.
Slide an egg on the top of each slice of bread into the little well you made, there will be spillover and that is fine.Season with some salt and pepper.
Pour the milk all over the dish. Sprinkle the cheese on top.
Slide into the oven and bake for 25 minutes.
Set a slice, or two on plates and enjoy.I serve with a side of hot sauce.
Let’s Eat!!