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Baked Eggs with Spinach and Mushrooms Recipe

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  • Author: Jasmine
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 2 servings
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Description

Enjoy a healthy and comforting breakfast with these Baked Eggs with Spinach and Mushrooms. This gluten-free and dairy-free recipe features sautéed baby portobello mushrooms and fresh spinach baked with eggs to perfection. Garnished with chopped spring onions and served with optional gluten-free toast, it’s a nutritious and delicious start to your day.

Ingredients

Scale

Vegetables and Herbs

  • 2 cups baby portobello mushrooms, sliced
  • 4 cups fresh spinach leaves
  • 2 tablespoons fresh chopped spring onions, for garnishing

Proteins

  • 2 large eggs

Oils and Seasonings

  • 2 tablespoons olive oil, separated
  • Salt and pepper, for sprinkling

Optional

  • 2 slices gluten-free bread, toasted

Instructions

  1. Preheat the Oven: Set your oven to 375°F (190°C) to prepare for baking the eggs.
  2. Sauté the Mushrooms: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Spread sliced mushrooms in a single layer and cook until golden brown on one side. Flip and brown the other side. Once done, remove mushrooms from the pan and set aside.
  3. Cook the Spinach: Add the remaining tablespoon of olive oil to the same skillet. Add spinach leaves and stir gently until they wilt slightly. Remove the pan from heat.
  4. Combine Mushrooms and Spinach: Mix the sautéed mushrooms back into the wilted spinach, blending the flavors together evenly.
  5. Prepare Ramekins: Grease two medium ramekins. Divide the mushroom-spinach mixture evenly between them.
  6. Add Eggs: Carefully crack one egg over the vegetable mixture in each ramekin, keeping the yolk intact.
  7. Bake: Place the ramekins in the preheated oven and bake for 10 to 15 minutes, until the egg whites are set but yolks are still slightly runny or to your preferred doneness.
  8. Garnish and Serve: Remove from oven, sprinkle with fresh chopped spring onions, salt, and pepper. Serve hot, optionally alongside toasted gluten-free bread.

Notes

  • This recipe is naturally gluten-free and dairy-free, perfect for those with dietary restrictions.
  • The eggs can be baked to your liking—extend or shorten baking time for firmer or runnier yolks.
  • Serve with gluten-free toast for a more filling meal or enjoy just as is for a light breakfast.
  • Fresh spring onions add a lovely crunch and freshness, but you can substitute with chives or green parts of scallions.
  • The combination of sautéed mushrooms and wilted spinach makes this dish a rich source of nutrients and flavor.

Nutrition

  • Serving Size: 1 ramekin
  • Calories: 226
  • Sugar: 2.1 g
  • Sodium: 1305 mg
  • Fat: 19.1 g
  • Saturated Fat: 3.6 g
  • Unsaturated Fat: 15.5 g
  • Trans Fat: 0 g
  • Carbohydrates: 6.7 g
  • Fiber: 2 g
  • Protein: 10.3 g
  • Cholesterol: 186 mg

Find it online: https://jmrecipes.com/baked-eggs-with-spinach-and-mushrooms-recipe/