Mushroom-Spinach Baked Eggs

0 Comments 28 November 2012

Is anyone else still trying to climb out of a Thanksgiving coma?  Not that I didn’t enjoy my 6-day break from Life…but Life, it finds us no matter what. I mean, in 6 days I couldn’t accomplish all my goals? Which numbered among lofty things like reading books, drinking the vino, making yet more velvet pumpkins and generally being as self-involved as possible. What du heck. Anyway, the short of it is, this is our only post for the blog this week. Something had to give. I was thankful when my brain said to shaddup and quit whining and just do less.

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I’ve come to realize with this recipe that I have a bit of a concentrated thing for baked egg dishes. I also realized after trying this one that I’d do several things differently with it. Well, a couple at least. See the notes section below for some suggestions if you’re interested. (And after that mysterious come-hither-ness, how could you resist?)

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I think all the time about other things we could have called our little food blog here, and since I like to talk about how easy things are all the time, what about “SO EASY YUM YUM YUM”. I dunno, it’s simple but it gets the point across.

Anyway, yeah, this recipe is super easy, unless things like toasting bread, shredding cheese and dicing an onion is too much. It’s possible – everyone has their limits!

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You do have to cook the onion, then some mushrooms and then some spinach. Oh, the sacrifices we make for a cooked meal! Like, fifteen or so minutes worth of sacrifice. Cuuhhrayzay!

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The recipe directions say to brush a pan with olive oil. Pffft to that we say and spray on that awesome canned nonstick stuff. If you do, you get a great game of slip-and-slide toast, as it wants to do just that when you put them overlapping into said pan. Weeeeee!

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So just start cracking some eggs. Gently. With concentrated effort not to pulverize the yolks. No pressure!!!!!! On you, that is.

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Bake that stuff. Then eat it!

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I love you, Baked Eggs. You’re so creamy, just on the cusp of firm at 25 minutes of baking, and the combo this time with the spinach and onions and toast feels so meal-istic (combo of meal and realistic, FYI). I do admit they could’ve used some bacon to be complete, but that’s easily remedied next time. Until then, Baked Eggs, stay yummy.

Mushroom-Spinach Baked Eggs

from Food Network Magazine, December 2012

Prep Time: 15 minutes    Cook Time: 45 minutes    Level: Easy    Serves: 6

  • 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

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.


To help your eggs keep from sliding around, use the back of a small spoon to carve out little indentations into the groupings of spinach.  Crack the eggs into these little wells.

DO NOT disturb the mushrooms. Seriously. Let them sit uncrowded in the pan (so do them in batches if necessary), spread apart a little and touching the pan for about four minutes. Flip ’em over and let them rest undisturbed on that side for about two minutes. You’ll get beautiful, nicely browned shrooms this way.

Things I’d do differently next time…

I’d try a different cheese. As much as I love decadent, melty gruyere, next time a monterray jack or even a mozzarella might have more flavor appeal.

I’d add a little bit of red pepper flakes to the spinach-onion-mushroom mixture as it cooked. I’d also season with salt and pepper then as opposed to waiting till it’s all assembled.

Add bacon or pancetta. DUH ONE ME. What was I thinking?

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- who has written 347 posts on Full Fork Ahead.

Wife, mom, indulgent reader and Day Job Do-er, who occasionally likes to think she can cook. Sometimes she's right, sometimes she's wrong.

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