Name: Eggs Baked Over Sautéed Mushrooms and Spinach
Total time: 45 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 1 large leek, white and light green parts only, cut into 1/2-inch pieces; 1 tablespoon unsalted butter; 1 pound white or cremini mushrooms, thinly sliced (about 6 cups); 1 tablespoon soy sauce; 1/4 cup dry red wine; 5 ounces baby spinach; Salt and freshly ground pepper; 4 large eggs; 4 slices of whole-grain toast

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Anonymous

03/30/2021

I will try again. Made this with 4 eggs and half the mixture; baked it in two 500ml Corning ware French white ramekins for dinner this evening. There was no 'sauce' or 'gravy' as such -- I think I may have cooked it down too long. Baked for 16 minutes (given 2 eggs in larger ramekins and on experience with other baked eggs). A bit too long. Eggs were still soft, but not as runny as we like. So I'm going to dial back both the times for cooking after sauce added and the oven time. a nice lighter dinner.

Judy

11/26/2020

While it did not turn out like the picture, it was very delicious. Make sure you sauté the leeks and mushrooms until almost all the liquid is gone.

Char Martini

04/28/2020

Unfortunately, this does not come out looking like the photo. However, it is DELICIOUS!!!! The Mushrooms and leeks take on the color of the red wine/soy sauce combo so it ends up a brown gravy color.

Natasha Furlani

03/25/2020

I didn’t have leek so I used green beans as a substitute and it came out wonderfully. Thanks for sharing this one ✨

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Eggs Baked Over Sautéed Mushrooms and Spinach

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