Sometimes, breakfast for dinner hits the spot. We were late getting home last night and I wanted something for dinner that was quick and easy. I had all the ingredients for this recipe in the fridge and in less than 30 minutes dinner was ready. This nutritious dinner was just the ticket.
I’ve made creamed spinach as a side dish for years and the addition of eggs made this dish a complete meal. Of course a side of bacon would put this dinner over the top.
Ingredients
1 tablespoon butter
2 large shallots, chopped
3 cloves garlic, minced
8 ounces shitake mushrooms, coarsely chopped
1 pound fresh spinach, roughly chopped
1/2 cup half and half
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon fresh grated nutmeg
4 large eggs
1/4 cup grated Parmesan cheese
Instructions
1. Preheat oven to 425 degrees.
2. Melt butter in a large cast iron skillet. Add shallots and garlic and saute for 3 to 4 minutes. Add mushrooms and continue sauteing for 3 minutes.
3. Add spinach a batch at a time, turning with tongs until the spinach is wilting. Continue this process until all spinach is wilted. Add half and half, salt, pepper, and nutmeg. Mix well and continue cooking for 2 to 3 minutes. Remove from heat.
4. Make 4 shallow indentions in the spinach and open an egg into each one.
5. Place skillet in oven and bake for 8 to 10 minutes, depending on your preference for doneness of eggs.
6. Remove from oven and sprinkle salt, pepper, and Parmesan cheese on eggs and serve immediately.
https://southernboydishes.com/2013/03/20/baked-eggs-with-spinach-and-mushrooms/
Bill Harris
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What a wonderful, quick meal! I particularly love the cast iron skillet. I have my mother’s and they are great. The presentation was especially nice. How do you eat so well and stay so skinny?