Something Master Chefs Adore: Mushroom-Spinach Baked Eggs

August 8, 2018

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


  • 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


  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 Mikka Wee

Mikka Wee is former editor of and was part of the team until she got whisked away to Singapore in 2016 where she worked in advertising and eventually found herself back in the food industry. She currently does marketing work for two popular Singaporean dessert brands and is a weekly columnist for The Philippine Daily Inquirer’s lifestyle brand, She has always been crazy about travel, food, and her dog Rocket.

9 comments in this post SHOW

9 responses to “Something Master Chefs Adore: Mushroom-Spinach Baked Eggs”

  1. […] Baked Eggs via This recipe looks impressive, but it’s pretty darn easy. Sautee a bunch of vegetables in a pan […]

  2. […] kid’s favorite foods. I am fully aware of how strange that is. But I am totally loving this Mushroom Spinach Baked Eggs from Pepper.PH. After all, if I’m going to tighten my belt around here, so should my […]

  3. Wildedawn209 says:

    How many calories would this have looks delicious

  4. Aiby says:

    Can i use the microwave for this? Hehe

  5. Amanda says:

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

  6. BIDGE says:

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

  7. […] Mushroom & Spinach Baked Eggs […]

  8. Lynn V Rubin says:

    Why do you need bread or milk please? thanks

  9. Mira says:

    Interesting recipe! Definitely trying this off the family! Thanks for the recipe

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