Mushroom-spinach Baked Eggs

Serving 6 people

60 min


  • baby spinach 6 cups baby spinach (about 6 ounces)
  • eggs 6 large eggs
  • gruyere cheese 3/4 cup shredded gruyere cheese
  • kosher salt Kosher salt and freshly ground pepper
  • olive oil 2 tablespoons extra-virgin olive oil, plus more for brushing
  • onion 1 small onion, chopped
  • potato bread 6 slices potato bread, lightly toasted
  • white mushrooms 1/2 pound white mushrooms, sliced
  • whole milk 1/2 cup whole milk
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How to make it

  1. Heat the olive oil in a large skillet over medium-high heat.
  2. Add the onion and cook, stirring occasionally, until golden, about 8 minutes.
  3. Add the mushrooms and cook, undisturbed, until they begin to brown, about 2 minutes.
  4. Add 1/2 teaspoon salt, and pepper to taste; continue cooking, stirring occasionally, until soft, about 4 more minutes. Stir in the spinach and cook until wilted, about 2 minutes.
  5. Remove from the heat and let cool.
  6. Brush a 9-by-13-inch baking dish with olive oil. Arrange the bread in the dish in a single layer with the edges slightly overlapping, then spoon the mushroom-spinach mixture on top. If making ahead, cover and refrigerate overnight.
  7. When ready to bake, preheat the oven to 350 degrees F. Crack an egg onto each piece of bread; season with salt and pepper.
  8. Pour the milk evenly over the top and sprinkle with the cheese.
  9. Bake until the egg whites are set, 25 to 30 minutes.
  10. Photograph by Con Poulos