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Recipe Thursday-Eggs Baked Over Sautéed Mushrooms and Spinach

Posted on February 2nd, 2012 | Posted in Breakfast and Brunch, Main Course, Recipes

I am a big fan of eggs and believe that they tend to be an overlooked center of the plate ingredient. Thankfully fried eggs have begun to pop up on burgers and pizzas, but I would encourage more restaurants to offer an evening egg dish. However, I do see more egg recipes being posted now that a lot of people have begun highlighting Meatless Monday dishes.

The recipe Eggs Baked Over Sauteed Mushrooms and Spinach was chosen because it looks beautiful and the the dish includes some of my favorite ingredients, spinach and leeks! This dish can be served anytime of day. I found the recipe classified as a brunch dish and paired with a fruity Gamay from France’s Beaujoloais region, because of the earthy mushrooms and spinach. I served this dish for dinner, paired with a spicy red Zinfandel, and it was a hit! So fresh, light and a nice change to the sometimes heavier dinner dishes that are served.

Eggs Baked Over Sautéed Mushrooms and Spinach

Yield 4 Servings

1 tablespoon olive oil (992055)
1 large leek, white and light green parts only, cut into 1/2-inch pieces
1 tablespoon unsalted butter (880000)
1 pound white or cremini mushrooms, thinly sliced (about 6 cups)
1 tablespoon soy sauce (991679)
1/4 cup dry red wine or sherry
5 ounces baby spinach
Salt and freshly ground pepper (991861/CQP065)
4 large eggs (EGG011)
4 slices of whole-grain toast (991737)

Preheat the oven to 350°. In a deep skillet, heat the olive oil. Add the leek and cook over moderate heat, stirring, until softened, 3 minutes. Stir in the butter and mushrooms. Cover and cook, stirring occasionally, until the mushrooms are softened and a lot of liquid is released, 7 minutes. Uncover and add the soy sauce and red wine or sherry and cook over moderately high heat, stirring, until the liquid is reduced to 2 tablespoons, 5 minutes. Add the spinach and stir until wilted, 2 minutes. Season with salt and pepper.

Coat four 1-cup ramekins or a small casserole dish with oil. Transfer the mushrooms and spinach to the ramekins and crack an egg on top of each. Bake for 10 to 12 minutes, until the white is barely set and the yolks are runny. Let stand for 2 minutes; serve with the toasts.

One Serving 323 cal, 13 gm fat, 4.2 gm sat fat, 35 gm carb, 6 gm fiber, 16 gm protein.

Recipe adapted from foodandwine.com

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