Mushroom-Spinach Baked Eggs


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2 tablespoons extra-virgin olive oil, plus more for brushing

1 small onion, chopped

1/2 pound white mushrooms, sliced

Kosher salt and freshly ground pepper

6 cups baby spinach (about 6 ounces)

6 slices potato bread, lightly toasted

6 large eggs

1/2 cup whole milk

3/4 cup shredded gruyere cheese

Directions :

Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook, stirring occasionally, until golden, about 8 minutes. Add the mushrooms and cook, undisturbed, until they begin to brown, about 2 minutes. Add 1/2 teaspoon salt, and pepper to taste; continue cooking, stirring occasionally, until soft, about 4 more minutes. Stir in the spinach and cook until wilted, about 2 minutes. Remove from the heat and let cool.

Brush a 9-by-13-inch baking dish with olive oil. Arrange the bread in the dish in a single layer with the edges slightly overlapping, then spoon the mushroom-spinach mixture on top. If making ahead, cover and refrigerate overnight.

When ready to bake, preheat the oven to 350 degrees F. Crack an egg onto each piece of bread; season with salt and pepper. Pour the milk evenly over the top and sprinkle with the cheese. Bake until the egg whites are set, 25 to 30 minutes.

Enjoy !