Baked Eggs with Spinach and Mushrooms

Baked Eggs with Spinach and MushroomsBreakfast (Break Fast) for Dinner — Baked Eggs with Spinach and Mushrooms also makes for a fast (and amazingly delicious) weeknight dinner.

Sundown tonight begins Yom Kippur, and for some of us this means fasting until sundown tomorrow. Try fasting for 25 hours and not thinking about tomorrow’s dinner!

Here’s a wonderful and simple-to-prepare break fast meal that you can make in one dish. It can be simplified further by picking up bagged, baby spinach, diced yellow onions, and sliced mushrooms from our produce department. Toast some bagels (or a good, crusty bread) and serve them with Gina Marie Cream Cheese and fresh lox from our meat department.

Baked Eggs with Spinach and Mushrooms
Adapted from Smitten Kitchen

2 pounds (32 ounces) fresh baby spinach
1/2 cup chopped onion
3 small garlic cloves, minced
4 tablespoons unsalted butter (or olive oil)
1 pound sliced mushrooms
1 cup heavy cream
3/4 teaspoon sea salt
Freshly ground black pepper
12 large eggs
6 tablespoons finely grated Parmesan cheese

Rinse the spinach, and leave damp, but not soaking. It will wilt it in the pan.

Melt the butter in a cast-iron or oven-proof skillet over medium-low heat. Cook the onion and garlic until softened, or for about 2 to 3 minutes. Add the mushrooms, and increase heat to medium-high. Cook, stirring, until mushrooms have softened, exuded liquid, and that liquid has cooked off, or for about 5 minutes. Add the spinach, and cover the pan. Steam the spinach, using the moisture on the leaves, until it’s wilted. Stir in the cream, salt, and pepper, and bring the mixture back to a simmer. Remove the skillet from the heat.

If you don’t have an oven-proof skillet, transfer the spinach mixture to a 9×13-inch baking dish. Using two teaspoons, make 12 large indentations in the mixture—each should be large enough to fit an egg. Form deep wells by pressing together the walls of the spinach mixture. The eggs should not merge together when cooking.

Put an oven rack in the top third of the oven, and preheat to 450º F. Crack an egg into each well, and bake until the whites are firm and yolks are still runny. This can take anywhere between 15 and 20 minutes depending on your pan and your oven. Check the egg yolks by inserting a toothpick into various eggs in the dish to see if they are runny or set. Better to check frequently, than to let the ones on the outside overcook. Eggs will inevitably be various degrees of runny.

Remove the dish from the oven, and sprinkle with additional salt, pepper, and grated Parmesan. Serve immediately.

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