FROM 30/10'S KITCHEN...

Baked Eggs

with Spinach & Mushrooms

RECIPE SUMMARY

 

Makes 2 Servings: Counts towards 2 Eggs, 2 oz. Dinner Meat, 1¼ cup Vegetables, 1 tablespoon Oil

 

INGREDIENTS

 

 6 cups Spinach
 ½ cup Onion, finely chopped
 2 cups Mushrooms, sliced
 2 tablespoons Olive Oil
 ¼ cup Unsweetened Almond Milk
 ¼ teaspoon Salt
 ¼ teaspoon Black Pepper
 1/8 teaspoon Nutmeg
 4 Large Eggs

 

DIRECTIONS

 

1

Preheat the oven to 450.

2

Wash the spinach and without drying, throw directly into a heated pan. Cook on medium high heat until wilted. Remove from heat and drain the spinach, squeezing out any excess water and coarsely chop to make roughly 2 cups.

3

Wipe the skillet dry and heat the olive oil on medium high heat; toss in the garlic and onions, cooking for 2 minutes. Add in the mushrooms and sauté until soft. Stir in the almond milk, spinach, and spices; let simmer and remove from heat.

4

Transfer vegetables to a baking dish and make bowls, or “wells” by taking two teaspoons (or two fingers) with well-formed walls. Make 4 wells. Place in the fridge and let rest for 10 minutes to stiffen and form.

5

Crack an egg into each well and bake in the oven for 15 to 30 minutes, checking every few minutes to ensure the eggs do not overcook. Use toothpick to poke egg whites to determine desired doneness. Sprinkle with salt and pepper and serve.

 

Ingredients

 6 cups Spinach
 ½ cup Onion, finely chopped
 2 cups Mushrooms, sliced
 2 tablespoons Olive Oil
 ¼ cup Unsweetened Almond Milk
 ¼ teaspoon Salt
 ¼ teaspoon Black Pepper
 1/8 teaspoon Nutmeg
 4 Large Eggs

Directions

1

Preheat the oven to 450.

2

Wash the spinach and without drying, throw directly into a heated pan. Cook on medium high heat until wilted. Remove from heat and drain the spinach, squeezing out any excess water and coarsely chop to make roughly 2 cups.

3

Wipe the skillet dry and heat the olive oil on medium high heat; toss in the garlic and onions, cooking for 2 minutes. Add in the mushrooms and sauté until soft. Stir in the almond milk, spinach, and spices; let simmer and remove from heat.

4

Transfer vegetables to a baking dish and make bowls, or “wells” by taking two teaspoons (or two fingers) with well-formed walls. Make 4 wells. Place in the fridge and let rest for 10 minutes to stiffen and form.

5

Crack an egg into each well and bake in the oven for 15 to 30 minutes, checking every few minutes to ensure the eggs do not overcook. Use toothpick to poke egg whites to determine desired doneness. Sprinkle with salt and pepper and serve.

Baked Eggs

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