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

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