Baked Egg with Mushroooms and Spinach – Always Looking On The Sunny Side

Hello friends! We hope that your long weekend has been egg-citing, egg-straordinary and egg-squisite. We wish all Muslim friends Selamat Hari Raya 🙂
As you can see, the focus of this post is going to be eggs – specifically, a healthy and easy recipe that includes eggs as a main ingredient.
Baked Egg with Mushrooms and Spinach
Adapted from Cook This, Not That by David Zinczenko and Matt Goulding of Eat This, Not That fame.
We have long been fans of this series about healthy eating, and we do recommend that you check out the many books in this series! We did not use the ham or the chiles as stated in the recipe, but it is really up to you to do whatever you want with the recipe! We were happy enough with the result.
Makes 4 servings
1 tablespoon olive oil
1 small onion, chopped
2 cups mushrooms, sliced(we used Shiitake)
1/2 (10oz) bag frozen spinach, thawed
Salt and black pepper, to taste
4 eggs
Preheat oven to 375 F

Sautéed Onion

Heat the oil in a large skillet set over medium heat. Add the onion and cook for about 3 minutes, until translucent. Add the mushrooms and cook for about 5 minutes, until lightly browned. Stir in spinach and cook for a few minutes, until spinach is heated through. If any water from the spinach accumulates in the pan, carefully drain. Season with salt and pepper.
Divide the mixture among 4 6-oz oven-safe ramekins that have been lightly greased with butter. Carefully crack an egg into each, making sure to keep the yolks intact. Place the ramekins in a baking dish and bake until the whites are just set but the yolks are still runny, about 10 minutes.

Baked Eggs with Mushrooms and Spinach

Nutritional Info (when all ingredients are used as stated in recipe):
150 calories/9g fat (2.5g saturated)/560mg sodium
We hope this dish turns out as well for you as it did for us 🙂 You can eat it for breakfast, brunch, lunch, dinner, a snack, or anytime you want! Other ingredients that can be prepared in the same way (in ramekins in ovens) include leftover chickens, salsa verde and crumbled feta AND chili, diced onions and cheddar AND chopped fresh herbs (parsley, thyme, rosemary) and a splash of cream. Basically, let your imagination run wildddddddd 😀
This entry was posted in Breakfast/Brunch, Healthy, Quick/Easy, Recipe (Baking/Cooking), Snack, Vegetarian and tagged , , , . Bookmark the permalink.

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