Baked Eggs with Spinach and Mushrooms


  • 12 oz baby spinach leaves
  • 1/4 cup finely chopped onions
  • 1 garlic clove finely chopped
  • 1 tablespoon unsalted butter
  • 8 oz mushrooms thinly sliced
  • 1/3 cup heavy cream/whole milk
  • 1/3 cup skim milk
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon freshly grated nutmeg
  • 4-6 large eggs how ever many servings you want, I did 6
  • 1 tablespoon finely grated parmesan


  1. Put oven rack in upper third of oven and preheat oven to 450°F.
  2. Bring 1/2 inch water to a boil in a 10- to 12-inch ovenproof heavy skillet (not cast-iron), then add half of spinach and cook, turning with tongs, until wilted, about 30 seconds. Add remaining spinach and wilt in same manner, then cook, covered, over moderately high heat until spinach is tender, about 2 minutes. Drain in a colander and cool under cold running water. Gently squeeze handfuls of spinach to remove as much liquid as possible, then coarsely chop.

  3. Wipe skillet dry, then cook onion and garlic in butter over moderately low heat, stirring, until softened, 2 to 3 minutes. Add mushrooms and increase heat to moderate, then cook, stirring, until mushrooms are softened and have exuded liquid, about 3 minutes. Stir in cream, salt, pepper, nutmeg, and chopped spinach and bring to a simmer** (see note). Remove skillet from heat and make 4 large indentations in spinach mixture. Break an egg into each indentation and bake, uncovered, until egg whites are set but yolks are still runny, 7 to 10 minutes. Lightly season eggs with salt and pepper, then sprinkle with cheese.

Recipe Notes

**I ended up adding about 1/3 cup of additional skim milk because the mixture did not have enough liquid in my opinion. I would suggest adding this, before you egg the eggs, and mix for 30 seconds, then add eggs.