The dish’s name can be quite a mouthful, but it’s not that complicated to prepare. Don’t be intimidated by the presentation also. I know how tricky it is to make perfect eggs without breaking the yolk. This is a one-casserole dish where you can simply dump all of the ingredients, throw it inside the oven, and serve it straight. It’s no-frills to prepare these Mushroom-Spinach Baked Eggs, as you will see below.
Baked Eggs is a sophisticated and delicate comfort dish that was introduced by the French. Also known as “oeufs en cocotte”, which means “eggs in ramekins”, these breakfast buds are a popular contender in master chef shows.
The key to perfecting this dish is to keep that gorgeous egg yolk intact. It’s also important to keep an eye on the eggs, checking them after around 10 minutes into the oven, and rotating the casserole to ensure that they are cooking evenly. You’ll know the eggs are ready when the whites are completely solid and not slurry. The yolks, on the other hand, should still be wobbly and not hard like the ones packed inside fast food breakfast styros. Remember that the eggs will continue to cook even after you’ve removed your casserole from the oven.
Aside from mushrooms and spinach, you can also try other toppings such as spam, bacon, tomatoes, and ham. Herbs also go well in this dish if that’s your thing. It doesn’t matter whether you have these Mushroom-Spinach Baked Eggs for breakfast, lunch, or dinner; this one-pan wonder will marvel you. Especially when you poke that egg yolk and watch all that golden goodness trickle into your spoon.