Since I’m still my beginning phases of cooking I tend to look for recipes that require a few ingredients and easy steps to follow, ultimately means I won’t screw it up. This recipe, baked eggs with mushroom and spinach was one of my favorites since I knew it was simple enough to get it right the first time. My favorite part is that it’s perfect to eat for breakfast or lunch. To make it a full meal I put it on a whole wheat toast and add cheese. (Link)
- 1 box (10 ounces) chopped frozen spinach, thawed and squeezed dry
- 8 ounces cremini mushrooms, coarsely chopped
- 8 large eggs
- Seasoning of choice
Preheat oven to 400 degrees, with racks in upper and lower thirds. Prepare four 24-inch-long pieces of parchment according to classic method. Place two pieces on each of two rimmed baking sheets. Brush half of each heart with oil. Place spinach and mushrooms on oiled halves of parchment. Crack 2 eggs over each and drizzle them with 1 teaspoon oil each. Season with salt and pepper. Fold each packet into a classic shape.
Bake until egg whites are set, 6 to 9 minutes, rotating sheets halfway through. Serve immediately.– Denise