BAKED - Eggs Baked Over Sautéed Mushrooms and Spinach

By Unblond1

Ingredients

• 1 teaspoon olive oil
• 1 teaspoon unsalted butter
• 1 small leek or shallot cut into 1/2-inch pieces
• 5 - 6 cremini mushrooms, thinly sliced or broken into chunks
• 2 ounces baby spinach or spinach/arugula blend
• 1 or 2 eggs
• salt, pepper and freshly grated nutmeg, to taste
• 10 grams grated parmigiano reggiano

Details

Servings 1

Preparation

Step 1

Preheat the oven to 375°. In skillet, heat the olive oil. Add the leek or shallot and cook over moderate heat, stirring, until softened, 3 minutes. Stir in the butter and mushrooms. Cover and cook, stirring occasionally, until the mushrooms are softened and a lot of liquid is released, 7 minutes. Uncover and cook over moderately high heat, stirring, until the liquid is reduced. Add the spinach and stir until wilted, 2 minutes. Season with salt, pepper and nutmeg.

Coat ramekin or small gratin dish lightly with oil. Transfer the mushrooms and spinach to the ramekin and crack an egg (or eggs) on top of each. Sprinkle the cheese over, avoiding the yolks. Bake for 10 to 12 minutes, until the white is barely set and the yolk is still runny. Let stand for 2 minutes; serve with toast.

WITH 1 EGG:
Calories 249.5
Total Fat 17.5 g
Saturated Fat 6.4 g
Polyunsaturated Fat 0.1 g
Monounsaturated Fat 1.1 g
Cholesterol 243.7 mg
Sodium 192.7 mg
Potassium 423.0 mg
Total Carbohydrate 9.7 g
Dietary Fiber 1.3 g
Sugars 0.0 g
Protein 18.0 g
WITH 2 EGGS:
Calories 334.5
Total Fat 23.5 g
Saturated Fat 8.4 g
Polyunsaturated Fat 0.1 g
Monounsaturated Fat 1.1 g
Cholesterol 468.7 mg
Sodium 267.7 mg
Potassium 498.0 mg
Total Carbohydrate 9.7 g
Dietary Fiber 1.3 g
Sugars 0.0 g
Protein 25.0 g