Eggs Baked Over Sautéed Mushrooms and Spinach
Drinking wine with eggs at lunch always feels so French to Kristin Donnelly, likely thanks to Elizabeth David's famous essay, "An Omelette and a Glass of Wine." Brunch Recipes
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Recipe Summary
Ingredients
Directions
Notes
One Serving 323 cal, 13 gm fat, 4.2 gm sat fat, 35 gm carb, 6 gm fiber, 16 gm protein.
Suggested Pairing
The earthy mushrooms and spinach make this dish great with a fruity Gamay from France's Beaujolais region.