Mushroom and Spinach Baked Eggs

Mushroom and Spinach Baked EggsMushrooms, eggs and spinach are three of my favorite ingredients, yet I rarely make them the stars – usually they are relegated to a “supporting” role. For flavorings or such.

But in this recipe, these ingredients SHINE.

This low carb breakfast comes together in just 20 minutes total time. Add some whole grain toast for a nice crunch – and you’re set!

Happy Umami Brunch!

— posted by Donna


Serves 6

1/2 onion, diced
3 tablespoons butter
2 cloves garlic, minced
Salt and pepper
One pound assorted mushrooms, in 1/4 inch slices (I used cremini, oyster and shitake)
1/2 cup dry white wine
1 cup rough chopped spinach leaves
3 green onions, thinly sliced
6 large eggs

Preheat oven to 425 degrees.

In a large skillet saute onions in butter over medium high heat until softened, about 3 minutes. Add garlic and cook another minute.

Add mushrooms and stir constantly and cook until mushrooms are cooked through. Add wine to skillet and stir to deglaze pan.

Remove skillet from heat and stir in spinach and green onions. Make 6 small holes in skillet mixture and crack one egg into each hole. Bake in oven for 4 minutes for eggs with a soft yolk, or longer for a hard cooked eggs.

Serve immediately.

Other fabulous baked eggs:

Caprese Baked Eggs, Cookin Canuck
Baked Eggs, Brussels Sprouts and Mushrooms, Brooklyn Supper
Tuscan Baked Eggs, Kalyn’s Kitchen
Baked Eggs in Stuffed Peppers, Foodie Crush
Mexican Baked Eggs, Closet Cooking
Baked Eggs with Tomato and Kale, The Curvy Carrot


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