Eggs Baked Over Sauteed Mushrooms and Spinach

Published April 30, 2012 by jenmatteson

We love “brinner” (breakfast for dinner), however, we rarely utilize this dinner option.  This Food and Wine recipe has been in my “to try” pile since September, so I figured it was about time to make it.  Plus, we’ve been eating a lot of chicken, which we love, but I wanted to showcase something else for a change.  An added bonus is that this recipe only has 323 calories per serving (makes 4)!

The egg white seemed to take a long time to set (almost 20 minutes, where the recipe said 10-12), and by the time they did, the yolks were solid.  Next time, I’ll probably place the dishes on the top rack so the whites set quickly and the yolks stay runny.  The dish was still super good (and drinking wine with brinner makes it even more classy) and packed full of great veggies!

Eggs Baked over Sautéed Mushrooms and Spinach

Source: Food and Wine
Servings: 4


olive oil
1 large leek, white and light green parts only, cut into 1/2-inch pieces
1 tbsp unsalted butter
1 lb white or cremini mushrooms, thinly sliced (about 6 cups)
1 tbsp low sodium soy sauce
1/4 cup dry red wine
5 oz spinach
salt and pepper
4 large eggs
4 slices of whole-grain toast


1. Preheat the oven to 350 degrees.  Heat olive oil in a deep skillet.  Add the leek and cook over medium heat until softened, about 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, about 7 minutes.  Uncover and add the soy sauce and red wine, cook over medium high heat, stirring until the liquid is reduced to 2 tablespoons, about 5 minutes.  Add the spinach and stir until wilted, 2 minutes.  Season with salt and pepper.

2. Coat four 1-cup ramekins or small gratin dishes with oil.  Transfer the mushrooms and spinach to the ramekins and top each with a cracked egg.  It’s best to crack each egg individually in a small bowl and not directly on top of the mushroom and spinach mixture, in the event the yolk breaks or it’s a bad egg.  Bake on the top rack for 10-12 minutes, until the white is barely set and the yolks are runny.  Let stand for 2 minutes before serving.  Serve with whole-grain toast.

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