Easy peasy individual baked eggs with garlicky sautéed mushrooms and wilted spinach. Healthy, hearty and quick! Serve for breakfast, lunch or dinner with lots of buttered toast! Great for guests or for individual servings.
Say hello to my dinner for the last four days.
I mean, it’s breakfast for dinner, which is the best kind of dinner.
Plus, I’ve been exhausted with jet lag and the 8,000 loads of laundry post-Thailand.
So in an effort to make up for all the fried spring rolls I had, I loaded these up with tons of spinach.
Because greens are good for you, right?
That and it balances out the heavy cream.
But the most important thing to note here is this.
Nothing else really matters except the buttered toast.
Because we need this as our very important dipping vessel to break into that perfect runny yolk.
- 2 tablespoons unsalted butter
- 8 ounces cremini mushrooms, thinly sliced
- 2 cloves garlic, minced
- 2 teaspoons fresh thyme leaves
- Pinch of red pepper flakes, optional
- Kosher salt and freshly ground black pepper
- 4 cups baby spinach
- 4 large eggs
- 4 tablespoons heavy cream
- 4 tablespoons freshly grated Parmesan
- Preheat oven to 400 degrees F. Lightly oil four 10-ounce ramekins or coat with nonstick spray.
- Melt butter in a large skillet over medium heat. Add mushrooms, garlic, thyme and red pepper flakes, if using. Cook, stirring occasionally, until tender, about 3-4 minutes; season with salt and pepper, to taste. Stir in spinach until wilted, about 2 minutes.
- Divide mushroom mixture evenly into the ramekins. Top with eggs, heavy cream and Parmesan; season with salt and pepper, to taste.
- Place into oven and bake until egg whites are just set, about 10-14 minutes.
- Serve immediately.