Breakfast for 4

Baked Eggs with Mushrooms

Name: Baked Eggs with Mushrooms
Total time: 25 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 30 g / 2 tbsp unsalted butter; 200 g / 7oz mushrooms; 2 cloves garlic; 2 tsp fresh thyme leaves; 1/4 tsp cooking / kosher salt; 1/8 tsp black pepper; 4 cups baby spinach; 4 large eggs; 1 pinch salt and pepper; 1/4 cup thickened cream; 4 tbsp parmesan; 1/8 tsp smoked paprika (optional); 2 tsp chives (optional)

Garlicky mushrooms and spinach bake beneath cream, Parmesan, and eggs until everything is hot and set.

$1.76per serving $

25 minstart to table

4servings

Italian Vegetarian Gluten-free Low-carb Budget Breakfasts Lunches

Ingredients

30 g / 2 tbsp unsalted butter
200 g / 7oz mushrooms
2 cloves garlic
2 tsp fresh thyme leaves
1/4 tsp cooking / kosher salt
1/8 tsp black pepper
4 cups baby spinach
4 large eggs
1 pinch salt and pepper
1/4 cup thickened cream
4 tbsp parmesan
1/8 tsp smoked paprika (optional)
2 tsp chives (optional)

Steps

Heat the oven to 400 F.
Melt the butter in a 10-inch ovenproof skillet and cook the mushrooms, garlic, thyme, salt, and pepper for 6 minutes.
Add the spinach and cook for 2 minutes, until wilted.
Make four spaces in the vegetables, crack in the eggs, and pour the cream around them.
Sprinkle with Parmesan and paprika, then bake for 12 minutes, until the eggs are firm and reach 160 F.

Main ingredient on sale this week? See what to make with eggs on sale.