I have been having fun making all sorts of variations of baked eggs like Caprese Baked Eggs, Baked Eggs with Bacon, Tomatoes, and Sharp Cheddar, and Herb Baked Eggs. I was in the mood for an egg dish for breakfast so I looked in my refrigerator to see what I had on hand. I found some leftover diced onion, spinach, and baby button mushrooms so I decided to sauté the combination then add an egg on top and bake it. I served these tasty baked eggs with a piece of really great toast (Dave’s Killer Bread – Good Seed) and they were so fantastic. My husband and I both felt these eggs were rich, creamy, and extra delicious!
How to Make Baked Eggs with Caramelized Mushrooms, Onions, and Spinach:
- Cooking spray
- 1 tsp butter
- 1 tsp olive oil
- 1/2 sweet yellow onion, diced
- 1 cup of baby button mushrooms, sliced in half
- 1 cup of baby spinach
- 3 eggs
- 3 tsp milk or heavy cream
- Sea salt and freshly cracked pepper, to taste
Preheat the oven to 350 degrees. Coat two small ramekins with cooking spray.
Heat the butter and olive oil in a skillet over medium heat. Add the onion, and cook, stirring often, for about 3 minutes. Add the mushrooms, and cook for 2-3 minutes before stirring. Once the mushrooms are golden brown and the onions are tender, add the minced garlic and spinach to the skillet and cook, stirring continuously for 1 minute. Season with sea salt and freshly cracked pepper, to taste. Remove from the skillet and divide equally into the three ramekins.
Place onto a baking tray and cook for 5 minutes; Turn the oven to broil and cook for another 5 minutes or until the whites are set but the yolk remains soft. Remove from the oven and serve immediately. Enjoy.
The winner of The New Sonoma Cookbook by Connie Guttersen RD, PhD is comment number 128:
I have heard about the Sonoma Diet. I would love to have this cookbook, thanks for the chance.
Congratulations Brooke! Please e-mail me with your full name and mailing address so they can send you your new cookbook.