Mushroom-Spinach Baked Eggs

Hmmmm,

"Mmm, take you to him I will. Yes, yes. But now we must eat. Come. Good food. Come."

I wanted to test out a new recipe, one that Yoda would probably enjoy...


This recipe for Mushroom-Spinach Baked Eggsvcomes from the Food Network Magazine, December 2012 issue, page 159,

I had Bert help me out while I sauteed the vegetables. We also made a few slight substitutions. Below, the artfully arranged ("slightly overlapping" as noted) bread courtesy of Bert..

Cooking down the vegetables. First you saute a chopped up onion, then add mushrooms. Lastly, you add the spinach after the first two ingredients are softened and almost caramelized.

You put that mixture on top of the bread.

Then you crack one egg on top of each bread slice and add grated cheese (we used Swiss instead of Gruyere). The bread wasn't level because of the overlapping (I don't know why they wanted that done), so two of the eggs slid and ended up looking ugly.

Pour some milk over the bread and bake.

Breakfast for tomorrow!

Mushroom-Spinach Baked Eggs

Ingredients:
2 tbls extra virgin olive oil plus more for brushing
1 small onion, chopped
1/2 lb white mushrooms, sliced (I felt this recipe could have used more)
Kosher salt and freshly ground pepper (we used sea salt)
6 cups baby spinach (about 6 ounces)
6 slices potato bread, lightly toasted  (we used wheat and I forgot to toast it)
6 large eggs
1/2 cup whole milk (we used 2%)
3/4 cup shredded Gruyere cheese (we used Wwiss)

Directions:

1) Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook, stirring occasionally, until golden, about 8 minutes (this took way less than 8 minutes, more like 5). Add the mushrooms and cook, undisturbed, until they begin to brown, about 2 minutes. Add 1/2 tsp salt and pepper to taste; continue cooking, stirring occasionally, until soft, about 4 minutes. Stir in the spinach and cook until wilted, about 2 minutes. Remove from the heat and let cool.

2) Brush a  9 x 13" baking dish with olive oil. Arrange the bread in the dish in a single layer with the edges slightly overlapping (not sure why), then spoon the mushroom-spinach mixture on top. If making ahead, cover and refrigerate overnight.

3) When ready to bake, preheat the oven to 350F. Crack an egg onto each piece of bread, season with salt and pepper. Pour the milk evenly over the top and sprinkle with the cheese. Bake until the egg whites are set, 25 to 30 minutes.

I wanted to make this ever since we had that daily special slize at Napizza. It also has cracked eggs on top which I ended up liking. I still don't like it too runny but I really like the look of it.

One more week and it's three weeks of vacation!

*Note - Yoda's hat and "scarf" were courtesy of the Dollar Store. I believe it was a tiny pet costume. It actually fit TC's talking Yoda doll. You press his hand and he doles out Yoda'isms. It was gift from Bert's brother awhile ago.