In general, I am not a savory breakfast person. It's not that I eschew bacon and eggs when the opportunity arises (which it does, about every other Saturday morning, when my husband takes charge of breakfast). It's a simple matter of preference and habit. Yogurt makes me happy. So do fruit, muffins, toast with peanut butter and jelly, muffins, scones, and whole grain porridge of every variety (so long as it has a sprinkle of brown sugar or drizzle of honey).
But a woman needs her protein and vegetables, and sometimes a warm, savory breakfast beckons. Enter the indispensable egg. On those mornings when I'm so ravenous that I feel like I could eat my through all of the above-mentioned items and still feel hungry, I know that it's eggs that I need, so it's eggs that make.
A homey scramble has it's comforts, and fits the bill on most such mornings, but recently I've been on a baked egg kick. Part of it is due to my finally (4 -1/2 years to be precise) figured out the basic functions of the convection oven function of the built-in microwave that came with the house. I'm not going to trust a cake in it--yet--but so far the eggs are a cinch, and it's nice not having to turn on the big oven for my wee eggs.
The second reason for my newfound preference is that I cannot gobble a baked egg. It has a primness, a gentle sophistication, that forces me to set a spot at the table, use a linen napkin, and have a sip of hot tea before I dip my spoon into the golden yolk.
More baked egg recipes to come. Apparently February + me + morning = ravenous.
Baked Eggs with Mushrooms & Spinach
Makes 4 servings
Since there is one of me, but four of these eggs, I make all of the spinach mushroom mixture at once, then let half of it cool and chill until the next (makes an extra-quick option on day two). Also--who am I kidding--I usually eat two of the baked eggs, so this really makes 4 baked egg cups but 2 servings.
2 tbsp olive oil, divided
5 ounces baby spinach leaves, roughly chopped
1/4 cup finely chopped onion
1 clove garlic, minced
1 cup thinly sliced crimini or button mushrooms
1/3 cup whole milk
1/4 teaspoon sea salt
1/4 teaspoon black pepper
1/8 teaspoon freshly grated nutmeg
4 large eggs
1-2 tbsp finely grated Parmesan
1. Position oven rack in upper third of oven. Preheat oven to 450°F.
2. Heat 1 tbsp olive oil in a large oven-proof skillet over medium heat until it shimmers. Add spinach and cook, covered, stirring occasionally, until wilted, about 3 minutes. Transfer to a plate.
3. Wipe skillet dry, then cook onion and garlic in remaining tbsp olive oil over medium heat, about 2 to 3 minutes until softened. Add mushrooms and increase heat to medium-high. Cook and stir 3 to 4 minutes until mushrooms are softened.
4. Stir in the milk, sea salt, pepper, nutmeg, and spinach. Bring to a simmer.
5. Spoon mixture into 4 buttered ramekins. Break an egg into each ramekin
6. Bake, uncovered, 8 to 10 minutes until egg whites are set but yolks are still slightly runny.
8. Season eggs with salt and pepper, then sprinkle with Parmesan.