Recipes Eggs Baked Over Sautéed Mushrooms and Spinach 4.0 (1,627) 5 Reviews 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 By Kristin Donnelly Kristin Donnelly Kristin Donnelly is a writer with nearly two decades of experience crafting stories and recipes for editorial publications, books, and brands. She was a food editor at Food & Wine for eight years. Kristin is the author of two cookbooks and co-host of the Everything Cookbook podcast.Experience: During her tenure at Food & Wine, Kristin Donnelly covered everything from chefs, artisans, and trends to food, wine, design, and kitchen tools. She traveled the country seeking up-and-coming chef talents and new restaurants for stories and the magazine's annual Best New Chefs feature. Kristin also led wine seminars for the Food & Wine Classic in Aspen. She left Food & Wine in 2013 to concentrate on book projects and her boutique line of food and cocktail-inspired lip balms called Stewart & Claire.In addition to her two cookbooks, Kristin co-authored The Chef's Garden with Farmer Lee Jones (2021), and Rice is Life by Caryl Levine and Ken Lee of Lotus Foods (2022). She has also helped birth several others including A New Way to Bake from the Kitchens of Martha Stewart Living (2017), Great Tastes by Laura and Danielle Kosann (2018), and Cravings: Hungry for More by Chrissy Teigen and Adeena Sussman (2018). Together with fellow cookbook authors Andrea Nguyen, Molly Stevens, and Kate Leah, Kristin launched the Everything Cookbook podcast which gives listeners and aspiring cookbook writers a behind-the-scenes look at the publishing world, offering insights on pitching book concepts, recipe development, finding your voice, marketing, and contracts, among other topics.Education: Kristin attended The Catholic University of America where she graduated with a bachelor of arts in communication and media studies. She studied culinary arts and received her chef training at the Institute of Culinary Education, graduating with a professional diploma. Food & Wine's Editorial Guidelines Updated on September 25, 2019 Print Rate It Share Share Tweet Pin Email Photo: © Johnny Valiant Active Time: 20 mins Total Time: 45 mins 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 Directions Preheat the oven to 350°. In a deep skillet, heat the olive oil. Add the leek and cook over moderate heat, stirring, until softened, 3 minutes. Stir in the butter and mushrooms. Cover and cook, stirring occasionally, until the mushrooms are softened and a lot of liquid is released, 7 minutes. Uncover and add the soy sauce and red wine and cook over moderately high heat, stirring, until the liquid is reduced to 2 tablespoons, 5 minutes. Add the spinach and stir until wilted, 2 minutes. Season with salt and pepper. Coat four 1-cup ramekins or small gratin dishes with oil. Transfer the mushrooms and spinach to the ramekins and crack an egg on top of each. Bake for 10 to 12 minutes, until the white is barely set and the yolks are runny. Let stand for 2 minutes; serve with the toasts. 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. Rate it Print