Description
A wholesome and cozy breakfast or brunch recipe featuring baked eggs nestled on a bed of sautéed baby portobello mushrooms and fresh spinach. This gluten-free, dairy-free dish is enhanced with a touch of olive oil and garnished with fresh spring onions, offering a nutritious and satisfying start to your day.
Ingredients
Scale
Vegetables and Herbs
- 2 cups baby portobello mushrooms, sliced
- 4 cups fresh spinach leaves
- 2 tablespoons fresh chopped spring onions, for garnishing
- Salt and pepper, for sprinkling
Other Ingredients
- 2 tablespoons olive oil, separated
- 2 large eggs
- 2 slices gluten-free bread, toasted (optional)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the eggs.
- Sauté Mushrooms: 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.
- Cook Spinach: 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.
- Combine Vegetables: Mix the sautéed mushrooms back into the skillet with the wilted spinach to combine the flavors evenly.
- Prepare Ramekins: Grease two medium-sized ramekins. Divide the mushroom and spinach mixture evenly between the ramekins.
- Add Eggs: Crack one large egg over the vegetable mixture in each ramekin, taking care to keep the yolk intact.
- Bake: 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.
- Garnish and Serve: Remove from oven and sprinkle with fresh chopped spring onions, salt, and pepper. Serve hot, optionally with toasted gluten-free bread on the side.
Notes
- This dish is naturally gluten-free and dairy-free, making it suitable for those with related dietary restrictions.
- Cooking time can be adjusted depending on preferred egg doneness; for firmer yolks, bake a few minutes longer.
- Serve with gluten-free toast for a more substantial meal or enjoy it on its own.
- Using fresh spring onions adds a nice sharp flavor contrast to the earthiness of mushrooms and spinach.
- Warm baked eggs with spinach and mushrooms provide a comforting, nutrient-dense breakfast option.
Nutrition
- Serving Size: 1 ramekin
- Calories: 226
- Sugar: 2.1 g
- Sodium: 1304.6 mg
- Fat: 19.1 g
- Saturated Fat: 3.6 g
- Unsaturated Fat: 15.5 g
- Trans Fat: 0 g
- Carbohydrates: 6.7 g
- Fiber: 2 g
- Protein: 10.3 g
- Cholesterol: 186 mg
