Another breakfast dish!
After the holidays, everyone is always looking for easy recipes that are not too fattening. I love the idea of the spinach with the baked eggs and tomatoes were perfect.
I keep saying that breakfast is my least favorite meal of the day yet I keep coming up with new recipes to try. I have to say the thought of plain ole scrambled eggs always makes me want to turn to a bowl of cereal in the morning or even a breakfast bar.
I had all these ingredients just laying in anticipation of being included in a new recipe. Those poor little tomatoes usually just get tossed into a salad or if they are lucky maybe they take a dive into some type of dip concoction. The mushrooms were dying to be sautéed and begging for me to use coconut oil to do them in.
This recipe can be increased to as many servings as you need. All you need to do is saute more mushrooms and spinach. If you want to add in a little ham or bacon to the bottom go ahead, I won’t tell. The next time I try making a baked egg dish I’m going to have my eggs at room temperature because my eggs never get done in the amount of time they are suppose to. I want a set white but runny yolk.
So, what’s your favorite breakfast dish? The next time I’m in Nashville I will definitely have the Sweet Potato Pancakes at the Pancake Pantry or try the Red Velvet Pancakes at Loveless Cafe there. Until I’m there again, I’m going to have to try and make both those pancakes.
I used frozen chopped spinach because I had it on hand and it is easy and quick to use.
I used 1 tablespoon of coconut oil to saute the mushrooms and heat up the spinach. You can use whatever kind of fat you want for this dish.
Spray or butter your ramekin or serving dish. Divide the mushroom/spinach mixture between your dishes.
Crack the egg into the center of the dish.
Brush a little cream over the top of egg yolk. Salt and pepper to taste.
Pour 1-2 tablespoons of the cream around the yolk and egg white.
Bake in oven 15 minutes or until whites are set and yolk is still runny (or to your liking).
Spinach and Mushroom Baked Eggs
1/2 c. frozen spinach, thawed
1/2 c. fresh mushrooms, sliced thinly
1 Tbsp. coconut oil (or other fat)
6 grape tomatoes, halved
1/4 – 1/3 c. cream or Half & Half
Cooking spray or butter to grease dish
Preheat oven to 425°.
Butter or spray with cooking spray 2 ramekins or small baking dishes.
Melt the coconut oil or other fat in a skillet. Saute the mushrooms for 4-5 minutes. Add in the thawed, frozen spinach and stir until hot.
Divide this mixture between two buttered baking dishes. Crack an egg into the center of each dish. Brush a little of the cream over each yolk then drizzle about 1-2 tablespoons of the cream around the yolk and white. Top with halved grape tomatoes. Salt and pepper to taste.
Set the small dishes on a cookie sheet and put in oven and bake 15 minutes or until whites are set and yolk is still a little runny.
*Note: Mine egg whites took a little longer to start to set up. I think I need to check my oven temperature because most recipes for baked eggs I have found call to bake them 12 minutes. Mine never get close to being cooked at 12 minutes. It could make a difference if the eggs are at room temperature.