Something Master Chefs Adore: Mushroom-Spinach Baked Eggs

By Mikka Wee/December 19, 2012

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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.

Mushroom-Spinach Baked Eggs

Total Time: 60 minutes / Yield: 2-3 servings

Ingredients

  • 2 tbsp butter
  • 1 onion, sliced
  • 3 cups assorted sliced mushrooms
  • 1/2 cup blanched spinach
  • Salt and pepper, to taste
  • 1/2 cup milk
  • 3-4 slices bread
  • 3-4 eggs
  • 1/4 cup grated cheese

Procedure

  1. Melt butter and sauté onions for 2 minutes.
  2. Add in sliced mushrooms and spinach and sauté for 3-5 minutes.
  3. Season with salt and pepper then transfer to a plate.
  4. In a casserole, layer the bread slices.
  5. Top with sautéed mushrooms.
  6. Crack eggs open on top and pour in milk all around.
  7. Top with grated cheese.
  8. Bake in 375F degrees preheated oven for 20-30 minutes or until browned.
  9. Serve immediately.

Mikka Wee

Managing Editor / Writer

Mikka Wee’s goal is to travel the world with a backpack stuffed with her books and not much of an itinerary. With an appetite thrice the size of her 5-foot frame, waffles are the one thing that makes her weak in the knees. She also likes to torture herself with sci-fi movie marathons until her brain turns into goop. Her list of not-so-secret culinary crushes includes David Chang, Ivan Orkin, Rene Redzepi, and Anthony Bourdain. Alexander Supertramp is her hero. See More.

  • Wildedawn209

    How many calories would this have looks delicious

  • Aiby

    Can i use the microwave for this? Hehe

  • Amanda

    Made this today with thyme and cherry tomatoes… So delicious and easy! Thanks :)

  • BIDGE

    i don’t have an oven. would this work in a microwave??