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.
Recipe by Geaux Ask Alice! at https://geauxaskalice.com/baked-eggs-over-sauteed-mushrooms-and-spinach/