Eggs with Mushrooms and Spinach

By á-4084

Ingredients

• 4 teaspoons extra-virgin olive oil, plus more for brushing
• 1 box (10 ounces) chopped frozen spinach, thawed and squeezed dry
• 8 ounces cremini mushrooms, coarsely chopped
• 8 large eggs
• Coarse salt and ground pepper
• The video showed these being prepared in oval ramekins, placed on a cookie sheet and then covering the sheet with parchment, not baked individually in pieces of parchment.

Details

Adapted from marthastewart.com

Preparation

Step 1

Preheat oven to 400 degrees, with racks in upper and lower thirds. Prepare four 24-inch-long pieces of parchment according to classic method. Place two pieces on each of two rimmed baking sheets. Brush half of each heart with oil. Place spinach and mushrooms on oiled halves of parchment. Crack 2 eggs over each and drizzle them with 1 teaspoon oil each. Season with salt and pepper. Fold each packet into a classic shape.

Bake until egg whites are set, 6 to 9 minutes, rotating sheets halfway through. Serve immediately.

I will add some protein to this dish in addition to serving with a hollandaise sauce and maybe serving for dinner.