Baked Eggs with Mushrooms and Spinach
Easy peasy individual baked eggs with garlicky sautéed mushrooms and wilted spinach. Healthy, hearty and quick! Serve for breakfast, lunch or dinner with lots of buttered toast! Great for guests or for individual servings.
Guys.
Say hello to my dinner for the last four days.
I mean, it’s breakfast for dinner, which is the best kind of dinner.
Plus, I’ve been exhausted with jet lag and the 8,000 loads of laundry post-Thailand.
So in an effort to make up for all the fried spring rolls I had, I loaded these up with tons of spinach.
Because greens are good for you, right?
That and it balances out the heavy cream.
But the most important thing to note here is this.
Nothing else really matters except the buttered toast.
Because we need this as our very important dipping vessel to break into that perfect runny yolk.
Baked Eggs with Mushrooms and Spinach
Ingredients
- 2 tablespoons unsalted butter
- 8 ounces cremini mushrooms, thinly sliced
- 2 cloves garlic, minced
- 2 teaspoons fresh thyme leaves
- Pinch of red pepper flakes, optional
- Kosher salt and freshly ground black pepper
- 4 cups baby spinach
- 4 large eggs
- 4 tablespoons heavy cream
- 4 tablespoons freshly grated Parmesan
Instructions
- Preheat oven to 400 degrees F. Lightly oil four 10-ounce ramekins or coat with nonstick spray.
- Melt butter in a large skillet over medium heat. Add mushrooms, garlic, thyme and red pepper flakes, if using. Cook, stirring occasionally, until tender, about 3-4 minutes; season with salt and pepper, to taste. Stir in spinach until wilted, about 2 minutes.
- Divide mushroom mixture evenly into the ramekins. Top with eggs, heavy cream and Parmesan; season with salt and pepper, to taste.
- Place into oven and bake until egg whites are just set, about 10-14 minutes.
- Serve immediately.
Did you make this recipe?
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Absolutely delicious.. so I don’t tend to have cream in my fridge often and I thought I’d substitute it with making a half milk and half cream cheese sauce (you just mix it together) all melted perfectly and had an amazing creamy taste over the mushrooms!
I loved this recipe! But didn’t get the cooking right. At 400 for 12 minutes the whites of the eggs were still runny, so I broiled them and over cooked the eggs! ARGH! But the flavor was delicious, and great for a not-too-heavy breakfast or brunch. I’ll try again, older and wiser.
I made this twice for guests! 2nd time I cooked one cup of quinoa to add to the bottom of the ramekins spread over all dishes to soak up any liquid, then added tomatoes slices and cheddar cheese to the top! Was a hit! Baked for 14 min
I love these tiny Staubs, Can you please tell me what is the color of it?
Amazingly good. But I did not put it in a ramekin. I just did it in a Pan and then put it together on top of the toast.
These were delicious! I do have a question – there was a fair bit of liquid that seeped into the mushroom and spinach mixture in the ramekin ..is that the way it is supposed to be? Thank you .
I just made one for myself in the toaster oven. I baked it for 11 minutes and the yolk was firm and it still tasted delicious! Next time I’ll adjust the baking time. YUMMY!
This was delicious. I’m mostly dairy-free so I only added a little goat cheese, no cream, and it was still delicious! I also added fresh tomatoes. Will definitely make this again!
Absolutely delicious! Thanks!
Very easy, very tasty! I added tomatoes, too. So quick…t isn’t just for weekends.
OMG. I’m dying to make this dish. Where did you get the ramekins. I must have them.
Very yummy and easy to prepare. Thanks!
Excellent recipe! Enjoyed this with eggs from my own hens.
Found this recipe 9 days ago and I’ve already made it 3 times! So so very good. Just a wonderful mix of some of my favorite foods. Back to the store. I’m out of spinach again! It’s 5 star even without the toast!
So so soul satisfying and delicious! This hits all the necessary requirements to make me hum while eating!
I tried this with 4 eggs in 1 pot. It turned out simply out of the world! Loved this recipe. I served a tangy sprouts salad with it and whisked up a large portion of mango milkshake too.
My 11 year old thinks I am the best chef!
Loving your blog and the numerous yummy delights in it.
Is the heavy cream optional?
It tastes best with heavy cream, but if it doesn’t suit your taste you can certainly use half and half or something else you are more comfortable with. As always, please use your best judgement when doing so.
I made these tonight for dinner, and everyone loved them! Including my 5 and 7 year old, so I pretty much feel like a superhero right now!! Thanks for the recipe. I didn’t have ramekins, so I used oven safe soup bowls. Not as pretty nor as creamy, but still delicious!
What a great compliment Jessica! You are a super hero!
My wife is a bacon lover and I’d love to cook this for her – what’s the best way to incorporate bacon into this dish? Fry first and then add before baking? Thanks!
Hi Brendan! You can’t go wrong with the addition of bacon, right? But unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
Do the ramekins need to have a lid or is this baked uncovered?
This is baked uncovered. Recipes will typically specify if a cover or lid is needed.
But your little ramekins are so cute! Mine won’t look like that – LOL
These will be great I’m sure!
Thank you for another great recipe =)
Baked them at 400 for 12 minutes and the eggs came out overdone! Literally like rubber! I didn’t see anything about lowering the temp after preheating to 400 degrees. Going to try again but with a lower oven temp.
maybe your oven needs calibrated?????
This looks so healthy and amazing. I will be making this for breakfast Saturday. Thank for sharing
I’ve never done baked eggs of any kind but this looks so good I might go out and buy ramekins to try it. Question: do you have to place the ramekins in a pan of water? I’ve glanced at recipes for baked eggs where this seems to be the procedure.
Nope – no need to do that here! 🙂
I love this recipe because it contains all my favourite ingredients…and because you can’t mess it up!
Exactly! 🙂
I just ordered those cute Staub ramekins:).
Thank you for info. Question: could I use half and half or coconut milk instead of cream? Thanks
Half and half would be a great substitute!
Do u mix the cream w/ the eggs , break the eggs or what. Thank u…highly
No, the egg yolks are not broken into. Please refer to the third image on this post. This is what the eggs should look like uncooked. Hope that helps!
Where did you get those individual containers. So cute and makes it even easier to serve.
It’s from Staub! 🙂
http://www.staubusa.com/minicocottes
How could I adapt to serving in one big dish? I would have to go out and buy some of those containers for individual servings.
Thanks, Melanie
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
I would keep it simple. Put all ingredients in cast iron skillet and bake. Place skillet on table and serve.
Couple of questions:
-can never find “cremini” mushrooms in my store. What is a good substitute?
-any workaround on using a ramekin? I don’t really have oven proof containers that size. Would a popover pan work? Or muffin tin?
You can actually substitute with any type of mushrooms of your choice!
Here is also a great forum discussing a possible ramekin substitute, if needed:
https://www.chowhound.com/post/ramekin-substitute-baked-eggs-eggs-en-cocotte-842890?page=2.
Hope that helps!
These look so delicious…damn delicious in fact. another recipe to share with my co-workers. I have introduced your blog to my mom, my co-workers and my sister & they all have made some of your recipes. TFS
I love these tiny Staubs! Can you share a link?
Aren’t they the best?!
http://www.staubusa.com/minicocottes
Uhhh sounds so delicious yet so simple. Would love to try it.
– https://www.bloglovin.com/blogs/maja-harder-18257183