Baked Eggs with Spinach and Mushrooms

Baked Eggs with Spinach and Mushrooms
Photo by Romulo Yanes


  • 2 tablespoons finely grated parmesan
  • ¼ teaspoon black pepper
  • 10 ounces baby spinach leaves
  • ¼ teaspoon salt
  • ¼ cup onion
  • 4 large eggs
  • 5 ounces mushrooms
  • + 4 more ingredients
    • 1/3 cup heavy cream
    • 2 tablespoons unsalted butter
    • 1 garlic clove
    • 1/8 teaspoon freshly grated nutmeg

Put oven rack in upper third of oven and preheat oven to 450°F. Bring 1/2 inch water to a boil in a 10- to 12-inch ovenproof heavy skillet (not cast-iron), then add half of spinach and cook, turning with tongs, until wilted, about 30 seconds. Add remaining spinach and wilt in same manner, then co...

View full recipe at Epicurious


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