Description
A cozy and nutritious breakfast recipe featuring baked eggs nestled on a bed of sautéed spinach and baby portobello mushrooms. This gluten-free and dairy-free dish is enhanced with fresh spring onions and optionally served with gluten-free toast, making it a delightful and healthy way to start your day.
Ingredients
Scale
Vegetables and Eggs
- 2 cups baby portobello mushrooms, sliced
- 4 cups fresh spinach leaves
- 2 large eggs
- 2 tablespoons fresh chopped spring onions, for garnishing
Oils and Seasonings
- 2 tablespoons olive oil, separated
- Salt and pepper, for sprinkling
Bread (Optional)
- 2 slices gluten-free bread, toasted (optional)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the eggs.
- Sauté Mushrooms: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced mushrooms in a single layer and cook until golden brown on the bottom side. Flip and cook the other side until browned. Remove the mushrooms from the pan and set aside.
- Sauté Spinach: Add the remaining tablespoon of olive oil to the skillet. Add the fresh spinach leaves and stir gently until they wilt slightly. Remove the pan from heat and combine the sautéed mushrooms with the wilted spinach.
- Prepare Ramekins: Grease two medium ramekins, then divide the mushroom-spinach mixture evenly between them.
- Add Eggs: Crack one egg over the vegetable mixture in each ramekin, ensuring the yolks stay intact.
- Bake: Place the ramekins in the preheated oven and bake for 10 to 15 minutes, or until the egg whites are fully cooked but yolks remain to your preference.
- Garnish and Serve: Remove from oven, sprinkle with freshly chopped spring onions, salt, and pepper. Serve hot with gluten-free toast on the side if desired.
Notes
- This recipe offers a warm, nourishing breakfast or brunch option perfect for gluten-free and dairy-free diets.
- Ensure not to overcook the eggs to keep the yolks soft and flavorful.
- For extra flavor, you may add herbs such as thyme or chives when sautéing the vegetables.
- Gluten-free toast is optional but complements the dish nicely for added texture.
Nutrition
- Serving Size: 1 ramekin
- Calories: 226
- Sugar: 2.1 g
- Sodium: 1304.6 mg
- Fat: 19.1 g
- Saturated Fat: 3.6 g
- Unsaturated Fat: 15.5 g
- Trans Fat: 0 g
- Carbohydrates: 6.7 g
- Fiber: 2 g
- Protein: 10.3 g
- Cholesterol: 186 mg
