Eggs Baked Over Sautéed Mushrooms and Spinach

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

1,628 Ratings
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

October 2011

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Credit: © Johnny Valiant

Recipe Summary test

active:

20 mins

total:

45 mins

Yield:

Directions

Step 1
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.

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Step 2
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.

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alenewendrow

11/12/2021

I didn't have a leek, but an onion sliced vertically was fine. I loved the combination of flavors: red wine, soy sauce, and spinach. A very easy, fast, and flavorful dish. Thank you!

Food & Wine Member

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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Recipe Summary test

Ingredients

Directions

Notes

Suggested Pairing

Reviews (5)

All Reviews for Eggs Baked Over Sautéed Mushrooms and Spinach

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Eggs Baked Over Sautéed Mushrooms and Spinach

Gallery

Recipe Summary test

Ingredients

Directions

Notes

Suggested Pairing

Reviews (5)

All Reviews for Eggs Baked Over Saut&eacute;ed Mushrooms and Spinach

All Reviews for Eggs Baked Over Sautéed Mushrooms and Spinach