Baked Eggs with Mushrooms, Spinach & Bread

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_MG_5631I firmly believe that you can never have enough egg recipes. My personal favorite way to eat eggs is over-easy, atop a piece of avocado-slathered toast with a little hot sauce, but every now and then I like to switch it up a little. This recipe looks impressive, uses one pan, and can be expanded exponentially to accommodate a crowd – really, what’s not to love? You could also add bacon for a smoky flavor, or switch the vegetables for other items you prefer. The only thing I really insist on is the croutons and runny eggs. A perfect winter breakfast, if I do say so myself._MG_5637

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Baked Eggs with Mushrooms, Spinach & Bread (serves 2)

2 T. olive oil

1/2 baguette or other rustic bread, torn into bite-size pieces

2 T. butter

1 leek, rinsed well and thinly sliced

10 oz mushrooms, cleaned and thinly sliced

4 oz spinach, chopped

4 eggs

Preheat oven to 400 degrees. Heat oil over medium in a sauté pan. When hot, add bread and toast until golden brown, about 10 minutes. Set aside.

In a cast-iron or oven-proof pan, melt butter over medium heat. Add leek, and sauté until soft, about 8 minutes. Add mushrooms and season with salt an pepper, sautéing until browned, about 8 minutes. Add spinach and cook until wilted, about 2 minutes. Season with salt and pepper, and add croutons and toss. Carefully make four small wells in vegetable mixture, then crack eggs directly into each well. Place pan in oven and cook until eggs are just set, 6-7 minutes. Serve immediately.

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Baked Eggs with Mushrooms, Spinach & Bread

19 thoughts on “Baked Eggs with Mushrooms, Spinach & Bread

  1. Trini says:

    Eggs are a such a great staple – so versatile and delicious. This looks like a fantastic weekend brunch or even a weeknight dinner..no time like the present for eggs ;-)

  2. This is so simple and yet sounds so GOOD. I’ll try this soon. I never use leeks except for potato leek soup. and yet I love that taste. Thanks Maren!
    Also making your own croutons is so easy and I would probably add some garlic to the pan when doing those MY friend and I always made our own croutons for our Caesar salad.

  3. I totally agree, you really can never have enough egg recipes! They are one of the most versatile types of fresh food. This looks so delicious, I just want to dip right into those yolks!

  4. Kate says:

    Beautiful photos! I also can never resist an egg, be it morning, noon or night. I’ve had frustrating experiences with baked eggs though… either it takes too long to firm up, or the egg overcooks and becomes rubbery. I’ll have to give your timing a whirl.

  5. This looks really delicious and is planed for next week. One funny question, which size is your cast iron pan? I am going to buy one and I am not quite sure which size would be the most useful.

  6. Nikkian says:

    This looks like it would be a great workday breakfast. Have you ever made it up to the point of adding the egg the night before and then finished it in the morning?

    1. I haven’t, but I’m sure you could. I think the spinach and mushrooms would reheat well though, and then I would toast the croutons separately, then add them with the eggs in the morning!

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