http://smittenkitchen.com/blog/2014/04/baked-eggs-with-spinach-and-mushrooms/
Baked Eggs with Spinach and Mushrooms
Adapted from
Gourmet, June 2004
I triple the original recipe, which makes enough for four eggs, or an
lovely weeknight dinner. You can find those yields in the link above.
But I’m usually making it for a crowd, and any leftovers, even though
the centers of the eggs will firm up when you reheat it, are still
incredible. We’re having it for dinner this week.
Serves: 6 with massive portions to 12 with regular-sized ones. How
far it stretches will depend on how much other food you’re putting out,
but don’t underestimate how filling one egg can big with a big scoop of
all the vegetables around it.
2 pounds (32 ounces) ounces fresh baby spinach or regular spinach leaves
1 small yellow onion, finely chopped
3 small garlic cloves, minced
4 tablespoons unsalted butter
1 pound mushrooms, thinly sliced (I use creminis)
1 cup heavy cream
3/4 teaspoon table salt
Freshly ground black pepper
1/4 teaspoon freshly grated nutmeg (optional; I skip this)
12 large eggs
6 tablespoons finely grated Parmesan cheese
If you’ve just washed your spinach, no need to dry it before wilting
it in the pan. If it’s already dry, bring 1/2 inch water to a boil in a
very large ovenproof heavy skillet, 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 moderately
high heat until spinach is tender, about 1 to 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. You
will have about 2 cups fairly tightly packed cooked spinach.
Wipe skillet dry, then melt butter over medium-low heat. Cook onion
and garlic until softened, 2 to 3 minutes. Add mushrooms and increase
heat to medium-high, then cook, stirring, until mushrooms have softened,
exuded liquid and that liquid has cooked off, about 5 minutes. Stir in
cream, salt, pepper, nutmeg (if using), and chopped spinach and bring
back a simmer. Remove skillet from heat.
If baking eggs in this skillet, make 12 large indentations in
mixture, each large enough to fit an egg. Otherwise, you can transfer
this mixture to a 9×13-inch baking dish and do the same there. I like to
use 2 teaspoons to make the wells; I press the backs of them together
to “pinch” up the spinach mixture to form taller walls so that the eggs
will not merge together.
Do ahead: You can then set this aside for a few hours or up to one day in the fridge, covered.
When you’re ready to bake the dish, or about 30 minutes before
serving, put oven rack in upper third of oven and heat oven to 450°F.
Crack an egg into each well. Bake until whites are firm and yolks are
still runny. You can check this by inserting a toothpick into various
parts of the eggs and seeing whether they’re runny or set, which takes
anywhere from 15 to 30 minutes. The range is long due to different ovens
and baking vessels. It’s better to have to check more often than to let
them overcook.
[
Cooking note: It is nearly impossible to get all 12 eggs to
cook evenly. The ones in the center will be more runny; at the edges,
they'll be more firm. But don't fret. I've found that almost all people
have an egg preference (more runny vs. more firm) and each egg manages
to find the right home. Just ask people their preference as you serve
them.]
Remove dish from oven, sprinkle with additional salt and pepper, plus grated Parmesan. Serve immediately.
