BAKED EGGS WITH MUSHROOM SAUCE

BAKED EGGS WITH MUSHROOM SAUCE image

Categories Egg

Yield 4 servings

Number Of Ingredients 7

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2 tbsp (25 mL) butter
4 eggs
8 oz (250 g) sliced mixed mushrooms including shiitake and oyster
4 packed cups (1 L) baby spinach
¾ cup (175 mL) whipping cream
Salt and freshly ground pepper
4 drops truffle oil or to taste

Steps:

1. Preheat oven to 300ºF (150ºC). 2. Butter four 1-cup (250-mL) ramekins or glass dishes. Break an egg into each one and top each egg with a tiny knob of butter. 3. Place ramekins into a baking dish and fill dish with boiling water half way up the sides of the ramekins. Place in the oven and bake for 10 to 12 minutes or until egg whites are opaque and yolk is just set but still runny. It will continue to cook once the sauce is spooned over it. Remove ramekins from water bath. 4. While eggs are cooking, heat remaining butter in a skillet over high heat and add mushrooms. Sauté for 2 minutes or until mushrooms are just cooked. Add spinach and cook 1 minute longer or until spinach wilts. Add cream and bring to boil and boil for 2 minutes or until slightly thickened. Season with salt and pepper and add truffle oil. 5. Divide sauce between ramekins and spoon over eggs. Serve at once with some crusty bread to sop up sauce.