Baked Eggs over Sautéed Mushrooms and Spinach

Baked Eggs over Sautéed Mushrooms and Spinach

Baked Eggs over Sautéed Mushrooms and Spinach

Baked Eggs over Sautéed Mushrooms and Spinach

Recipe By: Alice Morrow

Baked Eggs over Sautéed Mushrooms and Spinach

Ingredients

1 T. olive oil, plus extra to put in ramekins
1 large leek, white and light green parts, only, cut into ½” pieces
1 T. butter
1 lb. cremini mushrooms, thinly sliced
1 T. soy sauce
¼ c. dry red wine
6 oz. fresh baby spinach
Salt and black pepper
4 large eggs
4 slices of whole wheat English Muffins

Instructions

Preheat oven 350. In deep skillet, heat 1 T. olive oil. Add leek and cook until soft.
Stir in butter and mushrooms. Cover and cook, stirring occasionally, until mushrooms are softened and release their liquids, about 6 minutes.
Uncover and add soy sauce and red wine. Cook, stirring, until liquid is reduced to 2 T.
Add spinach and stir until wilted. Season.
Coat 4 (1-cup) ramekins or small baking dishes with olive oil.
Transfer mushroom mixture to ramekins and crack an egg on top of each.
Bake 10-12 minutes, until whites are barely set and yolks are runny. Let stand 2 minutes and serve with toasted English muffins.

Baked Eggs over Sautéed Mushrooms and Spinach featured

Alice