Wednesday, July 30, 2014


This feels a little anticlimactic after the big Potato Salad Revelation. I thought the recipe (from Gourmet via Smitten Kitchen) sounded a little boring, but useful: one of those easy, cozy egg dishes that can be whipped up with little energy and on short notice—the first day back from vacation, say, when the fridge is nearly bare and you just want to grab a few things at the store and throw something together. Spinach, mushrooms, and eggs…what’s not to like? Er, unless you don’t like one of those three things. But I like all of them and know they go well together, in a non-earthshattering kind of way.

Except I was pleasantly surprised by how much flavor is packed into this dish and how much we enjoyed it. Not to mention it’s relaxingly flexible—I used more spinach and mushrooms because those were the package sizes I’d bought and I wanted to use them up, and it was just fine—and can be scaled up to serve six or more, making it just as nice for brunchtime entertaining as for a lazy weekday dinner. The only flaw is that my eggs have turned out too hard both times so far, but that’s easily fixed with a bit more attentiveness; I’ll try them after 5 minutes next time instead of the original 7 to 10. And even oversolid, they still tasted great, so no big deal. Apparently it even makes good leftovers, although I’ve yet to try that. All in all, this recipe is a good reminder that sometimes basic food can be best.

10-12 ounces baby spinach leaves
¼ cup finely chopped onion
1 garlic clove, minced
2 tablespoons unsalted butter
5-8 ounces cremini mushrooms, thinly sliced
1/3 cup heavy cream
¼ teaspoon salt
¼ teaspoon black pepper
1/8 teaspoon freshly grated nutmeg
4 large eggs
2 tablespoons finely grated Parmesan
  1. Preheat oven to 450 degrees.
  2. Bring ½ inch water to a boil in a 10- to 12-inch ovenproof heavy skillet (not cast-iron), then add half of spinach and cook, turning with tongs, until wilted, about 30 seconds. Add remaining spinach and wilt in same manner, then cook, covered, over medium-high heat until spinach is tender, about 2 minutes. Drain in a colander and cool under cold running water. Gently squeeze handfuls of spinach to remove as much liquid as possible, then coarsely chop.
  3. Wipe skillet dry, then melt butter over medium-low heat and cook onion and garlic, stirring, until softened, 2 to 3 minutes. Add mushrooms and increase heat to medium, then cook, stirring, until mushrooms are softened and have exuded liquid, about 3 minutes. Stir in cream, salt, pepper, nutmeg, and chopped spinach and bring to a simmer.
  4. Remove skillet from heat and make 4 large indentations in spinach mixture. Break an egg into each indentation and bake, uncovered, until egg whites are set but yolks are still runny, 5 to 10 minutes. (Check them after 5 minutes.) Lightly season eggs with salt and pepper, then sprinkle with cheese.
Serves: 2 (can be doubled or tripled as needed)
Time: 30 minutes
Leftover potential: Untried by me, but word on the street says it’s decent.

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