Sometimes, the best way to get back into cooking and writing about cooking is to start at the beginning–with breakfast that is!When I was growing up, I went through a rather prolonged phase when I did not enjoy eating eggs. I had the mistaken belief that I hated runny yolks and would always overcook my eggs. Then, about halfway through my first of medical school, I was flipping through one of my favorite cookbooks, ‘The Flexitarian Table’, and came across an extremely simple recipe for fried eggs in olive oil. It looked delicious, I was famished, and the contents of my fridge were rather meager, so I decided to go for it. It was a revelation!
Baked Eggs with Mushrooms and Spinach
|Prep:||Cook:||Yield: 4 servings||Total:|
A delicious morning breakfast of baked eggs with mushrooms and spinach. The whites are perfectly cooked, with wonderfully runny yolks, perfectly paired with toast soldiers!
- 1 Tbsp Olive oil
- 1 lb assorted mushrooms, cleaned and sliced
- 1 medium onion, diced
- 1 clove garlic, minced
- 1 bunch spinach, washed, dried, and sliced
- 1 pinch red pepper flakes
- 8-12 eggs (2-3 eggs per ramekin, depending on personal preference)
- 4 Tbsp milk
- 2 Tbsp butter, plus more for smearing on ramekin
- 4 oz extra sharp cheddar, grated
- salt and pepper to taste
- Preheat the oven to 375F. Rub four ramekins with a small amount of butter.
- For the veggies:
- Heat a sufficient amount of olive oil in a sautee pan. Add the onions, and cook until softened. Add the garlic and continue to cook until softened. Add the red pepper flakes and stir well. Add a small amount of salt and 2 grinds of pepper to the pan. Add all of the sliced mushrooms, and cook until the mushrooms release their liquid. Add the spinach and cook until well wilted. taste and season with more salt if necessary. While the veggies are cooking, prepare the water bath...
- For the water bath:
- Pour an inch of water into 1 or more pans sufficient to fit the ramekins. Place on the stove and bring to a boil.
- Assembling and Baking the Eggs:
- Divide the veggies equally between the four ramekins. Crack 2-3 eggs on top of the veggies depending on personal preference. Pour one tablespoon of milk on top of each egg in each ramekin. Dot with 1/2 Tbsp butter for each ramekin. Top with an ounce of cheese. Put a couple more grinds of pepper on the cheese.
- Carefully lower the ramekins into the boiling water bath and place in the oven. Bake for 15 minutes or until whites are set and yolks jiggle when shaken.
- Eat with some delicious whole grain toast soldiers.