EGGS WITH MUSHROOMS AND SPINACH
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
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