I 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.
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
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.