Eggs baked with spinach and mushrooms
6 servings
60 minutes
Eggs baked with spinach and mushrooms is a refined dish of European cuisine that combines the tenderness of eggs, the rich flavor of mushrooms, and the freshness of spinach. This recipe has roots in French gastronomy traditions where eggs are often baked with various sauces and fillings. Crème fraîche and Dijon mustard add creaminess and subtle spiciness to the sauce, while Gruyère cheese contributes a unique creamy taste. The dish is perfect for a cozy breakfast or light dinner, especially accompanied by crispy toast. Each serving boasts a rich flavor and dense texture, creating harmony between creamy spinach, juicy mushrooms, and baked eggs. It is a true delight for gourmets who appreciate a balance of flavors and delicate consistency.
1
Preheat the oven to 180 C. Heat a pan with a little olive oil and sauté the shallots until soft.
- Olive oil: to taste
- Shallot: 1 head
2
Sauté the mushrooms until the liquid evaporates and they turn golden, add garlic and sauté for another minute.
- Mushrooms: 50 g
- Garlic: 1 clove
3
Add spinach and sauté, stirring until soft, then add 'Crème fraîche' and Dijon mustard. Season with salt.
- Spinach: 500 g
- Creme fraiche: 2 tablespoons
- Dijon mustard: 2 teaspoons
4
Place spinach and mushrooms in a baking dish and make 6 indentations. Crack an egg into each indentation, sprinkle with Gruyère cheese without touching the yolks, and bake for 12-15 minutes until the whites and yolks are set to taste. Serve with toast.
- Chicken egg: 6 pieces
- Gruyere cheese: 70 g
- Toast: 6 pieces
