If you love the taste — and the runny center — of fried eggs but don't like the "fried" part of the equation, you should think about baking the eggs. Baked eggs are delicious, simple to make, and wonderful for dinner. Remember eggs aren't just good at breakfast, they're divine any time of day! They make an exceptional vegetarian meal especially when paired with a medley of vegetables. A sprinkling of Parmesan cheese finishes off these baked eggs that are nestled on a bed of mushrooms and spinach.
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From Gourmet magazine Ingredients 10 oz baby spinach leaves Directions Serves 4.
Baked Eggs with Spinach and Mushrooms
1/4 cup finely chopped onion
1 garlic clove, finely chopped
2 tablespoons unsalted butter
5 oz mushrooms, thinly sliced (2 cups)
1/3 cup heavy cream
1/4 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon freshly grated nutmeg
4 large eggs
2 tablespoons finely grated parmesan
From Gourmet magazine
10 oz baby spinach leaves