Skillet-baked eggs with mushrooms and spinach
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
16 oz fresh baby spinach or 12 oz frozen thawed spinach2 T unsalted butter1 onion, preferably Vidalia, finely chopped6 oz mushrooms, a mixture or just white, thinly sliced1 clove garlic, finely chopped⅓ c cream (heavy, light, half & half, your choice)⅛ tsp grated nutmegcoarse salt and freshly ground black pepper4 large eggs2 T (½ oz) parmesan cheese, finely grated
Position the oven rack in the upper third of the oven and preheat to 450°F. Prepare an ice-water bath by filling a large bowl with ice and water. (see my note in the third bullet point.)
To cook the fresh spinach, heat 1/2 inch water in a large skillet over high heat. Add half the spinach and cook until wilted, about 30 seconds. Add the remaining spinach, cover, and cook over medium-high heat until tender, about 60 seconds.
Drain well in a colander, then set the colander with spinach in the ice-water bath to set the color and stop the cooking, making sure the spinach is submerged. (Note: you can skip this step if you just cook the spinach a little shorter time than recommended. It will finish cooking as its water cools.)
Remove the colander with spinach to drain. Working with a handful at a time, squeeze the freshly cooked, or thawed frozen, spinach between two dinner plates or by hand to remove any excess liquid. Set aside.
In the same skillet, heat the butter over medium heat. Add the onion and cook until translucent, 3 to 5 minutes. Increase the heat to medium-high, add the mushrooms, and cook, stirring occasionally, until softened and any liquid is released, about 4 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds. Add the cream, nutmeg, and spinach. Season with salt and pepper and bring to a simmer. Remove the pan from the heat.
Using the back of a spoon, make 4 nests in the spinach-cream mixture in the skillet. Break an egg into each indentation. Season the eggs with salt and pepper and sprinkle with the cheese. Bake until the whites are set and the yolks are still runny, about 8 minutes. Note: in my oven, it's more like 12 minutes.) Serve immediately.
Oeufs en Cocotte
Ouefs en Cocotte is made by cooking an egg in a petite casserole or ramekin, nestled on top of other ingredients, including vegetables or meat, with an optional topping of grated cheese. To do so, simply divide the spinach-cream mixture among 4 small ramekins. Top each with an egg, then sprinkle with the cheese. Bake until the whites are set and the yolks are still runny, 8 - 12 minutes.
Serving Size: 1 egg
Number of Servings: 4
Recipe submitted by SparkPeople user PATLNH.
To cook the fresh spinach, heat 1/2 inch water in a large skillet over high heat. Add half the spinach and cook until wilted, about 30 seconds. Add the remaining spinach, cover, and cook over medium-high heat until tender, about 60 seconds.
Drain well in a colander, then set the colander with spinach in the ice-water bath to set the color and stop the cooking, making sure the spinach is submerged. (Note: you can skip this step if you just cook the spinach a little shorter time than recommended. It will finish cooking as its water cools.)
Remove the colander with spinach to drain. Working with a handful at a time, squeeze the freshly cooked, or thawed frozen, spinach between two dinner plates or by hand to remove any excess liquid. Set aside.
In the same skillet, heat the butter over medium heat. Add the onion and cook until translucent, 3 to 5 minutes. Increase the heat to medium-high, add the mushrooms, and cook, stirring occasionally, until softened and any liquid is released, about 4 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds. Add the cream, nutmeg, and spinach. Season with salt and pepper and bring to a simmer. Remove the pan from the heat.
Using the back of a spoon, make 4 nests in the spinach-cream mixture in the skillet. Break an egg into each indentation. Season the eggs with salt and pepper and sprinkle with the cheese. Bake until the whites are set and the yolks are still runny, about 8 minutes. Note: in my oven, it's more like 12 minutes.) Serve immediately.
Oeufs en Cocotte
Ouefs en Cocotte is made by cooking an egg in a petite casserole or ramekin, nestled on top of other ingredients, including vegetables or meat, with an optional topping of grated cheese. To do so, simply divide the spinach-cream mixture among 4 small ramekins. Top each with an egg, then sprinkle with the cheese. Bake until the whites are set and the yolks are still runny, 8 - 12 minutes.
Serving Size: 1 egg
Number of Servings: 4
Recipe submitted by SparkPeople user PATLNH.
Nutritional Info Amount Per Serving
- Calories: 222.5
- Total Fat: 15.6 g
- Cholesterol: 215.7 mg
- Sodium: 214.9 mg
- Total Carbs: 9.4 g
- Dietary Fiber: 3.8 g
- Protein: 12.3 g
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