Mushroom-Spinach Baked Eggs Recipe

Name: Mushroom-Spinach Baked Eggs
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6 servings
Ingredients: 2 tablespoons extra-virgin olive oil, plus more for brushing; 1 small onion, chopped; 1/2 pound white mushrooms, sliced; Kosher salt and freshly ground pepper; 6 cups baby spinach (about 6 ounces); 6 slices potato bread, lightly toasted; 6 large eggs; 1/2 cup whole milk; 3/4 cup shredded gruyere cheese

Ingredients

2 tablespoons extra-virgin olive oil, plus more for brushing
1 small onion, chopped
1/2 pound white mushrooms, sliced
Kosher salt and freshly ground pepper
6 cups baby spinach (about 6 ounces)
6 slices potato bread, lightly toasted
6 large eggs
1/2 cup whole milk
3/4 cup shredded gruyere cheese

	PREP TIME 15m	COOK TIME 45m	TOTAL TIME 1h
YIELD 6 servings

Instructions

Heat the olive oil in a large skillet over medium-high heat.
Add the onion and cook, stirring occasionally, until golden, about 8 minutes.
Add the mushrooms and cook, undisturbed, until they begin to brown, about 2 minutes.
Add 1/2 teaspoon salt, and pepper to taste; continue cooking, stirring occasionally, until soft, about 4 more minutes.
Stir in the spinach and cook until wilted, about 2 minutes.
Remove from the heat and let cool.
Brush a 9-by-13-inch baking dish with olive oil.
Arrange the bread in the dish in a single layer with the edges slightly overlapping, then spoon the mushroom-spinach mixture on top.
If making ahead, cover and refrigerate overnight.
When ready to bake, preheat the oven to 350 degrees F.
Crack an egg onto each piece of bread; season with salt and pepper.
Pour the milk evenly over the top and sprinkle with the cheese.
Bake until the egg whites are set, 25 to 30 minutes.