Baked Eggs with Spinach: 7 Ways to Enjoy This Healthy Dish

A wholesome and cozy breakfast or brunch recipe featuring baked eggs nestled on a bed of sautéed baby portobello mushrooms and fresh spinach.

Scale

Cook Mode Prevent your screen from going dark

Preheat your oven to 375°F (190°C) to prepare for baking the eggs.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Lay the sliced mushrooms in a single layer and cook until golden brown on one side, then flip and brown the other side. Once cooked, remove mushrooms from the skillet and set aside.
Add the remaining tablespoon of olive oil to the same skillet and add the fresh spinach leaves. Toss and stir gently until the spinach has wilted slightly. Remove the skillet from heat.
Mix the sautéed mushrooms back into the skillet with the wilted spinach to combine the flavors evenly.
Grease two medium-sized ramekins. Divide the mushroom and spinach mixture evenly between the ramekins.
Crack one large egg over the vegetable mixture in each ramekin, taking care to keep the yolk intact.
Place the ramekins in the preheated oven and bake for 10 to 15 minutes, or until the egg whites are fully cooked but the yolks are still slightly runny or cooked to your preference.
Remove from oven and sprinkle with fresh chopped spring onions, salt, and pepper. Serve hot, optionally with toasted gluten-free bread on the side.