EGGS WITH MUSHROOMS AND SPINACH

Eggs with Mushrooms and Spinach image

Yield serves 4

Number Of Ingredients 5

1 tablespoon plus 1 teaspoon olive oil, plus more for brushing
1 package (10 ounces) frozen chopped spinach, thawed and squeezed of excess liquid
8 ounces cremini mushrooms, trimmed and coarsely chopped
8 large eggs
Coarse salt and ground pepper

Steps:

Preheat oven to 400°F, with racks in upper and lower thirds. Cut four 24-inch-long pieces of parchment; fold each piece in half, then cut into a half-heart shape. Unfold and place two pieces on each of two rimmed baking sheets.
Brush half of each parchment heart with oil. Place spinach and mushrooms on oiled halves of parchment. Crack 2 eggs over each and drizzle each with 1 teaspoon oil. Season with salt and pepper. Fold each packet into a "classic" shape (see page 19).
Bake until packets are fully puffed (egg whites will be set), rotating sheets from top to bottom and front to back halfway through, 6 to 9 minutes. Serve immediately.
note
This recipe works best with white parchment; the brown type absorbs more heat, leading to overcooked eggs.
nutrition information
(Per Serving)
Calories: 222
Fat: 15.2g (3.8g Saturated Fat)
Protein: 16.8g
Carbohydrates: 6.1g
Fiber: 2.5g