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You are here: Home / Brunch / Baked Eggs with Spinach and Mushrooms

Baked Eggs with Spinach and Mushrooms

Published: Oct 1, 2015 · Modified: May 2, 2020 by Felicia Lim · This post may contain affiliate links

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Warm, baked eggs with wilted spinach and sautéed mushrooms, sprinkled with chopped spring onions. The perfect way to start any day.

Baked Eggs with Spinach and Mushrooms

I have so many thoughts swimming in my head right now, but the one that stands out bright and sharp is this – a deep yearning to constantly develop myself as a writer.

This morning, when my writer friend Nicole‘s newsletter found itself in my inbox, I clicked on a link to an article she’d written on the lessons distance running can teach you about writing.

I’ve never been a fan of running, much less marathons that stretch for miles, but I devoured her words of advice like a fish released again into water. You see, now that I’ve gotten time and space to hone my writing and sharpen my craft, I want to fully embrace this new journey as a writer.

Baked Eggs with Spinach and Mushrooms

I’ve always written; since I was a girl at ten years of age, and I’ve never once stopped. Yet writing before was always more of an emotional getaway, an escape from real life or work or feelings of hurt and anger. Writing back then was always present but more of a hobby, a sideline, something I’d indulge in when time and energy permitted. I’d write at least monthly, sometimes weekly, but never did I write daily.

Never did I have the luxury to put my writing first; nor the energy to dedicate myself to its continual improvement. Now I do.

 

And when I wake up every single day, I set aside a couple of hours to put words on a page; to develop stray ideas that have randomly formed and are swirling around without a home; to simply show up and practice.

Sometimes a writer’s journey can get lonely though, because the nature of writing often requires silence and being alone to hear my thoughts speak to me.

Since I no longer have to go to any office for a nine-to-five job where there are colleagues to joke with and just chat, I’m usually at my desk typing away at my laptop, with only my thoughts and the half-filled glass of water for company.

Baked Eggs with Spinach and Mushrooms

In Nicole’s wise words, writing as a career is akin to a long-distance marathon, where the middle is often the toughest part.

There’ll be moments where there doesn’t seem to be an end in sight, or when you’ve come to a standstill and are dried of inspiration, but that just means that we’re in the middle. Long-distance runners focus their energy on keeping an even pace, even when there are few cheerleaders along the path, and there they go, pounding on the pavement again, one foot after another.

As with any other sport, it’s often easy to envy the other runner whose a few yards ahead, and lose momentum in a race. But experienced long-distance runners know that apart from trying to beat rivals and records, what’s important is that they break their own personal best.

In the same way, writers may sometimes compare ourselves with others who are further along the journey and feel discouraged. Nicole reminds us that what matters is that we’re constantly growing and evolving in the process, and that essentially, all of us have our own draft to outline and our own story to tell. So release the worries and comparison, and focus on the tale that’s being written in our hearts, and race only against yourself.

Baked Eggs with Spinach and Mushrooms

To quote Nicole, “We have to remember that writing chose us, and because the urge to write and create is inside of us whether we’re listening for the words or not, it’s always better to keep running, keep writing, and move closer to the finish line we were meant to cross.”

Her words are like an oasis in the dessert, and I feel refreshed, inspired and ready to continue this lifelong race.

Baked Eggs with Spinach and Mushrooms

What better way to prepare and get energy for that than a breakfast that’s packed with nutrients and energy?

Here’s a breakfast for champions – warm baked eggs with wilted spinach and sautéed mushrooms, paired with a toast or two.

Now eat up, and let’s keep running.

Baked Eggs with Spinach and Mushrooms

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Baked Eggs with Spinach and Mushrooms


★★★★★

5 from 3 reviews

  • Author: felicia | Dish by Dish
  • Prep Time: 5 mins
  • Cook Time: 30 mins
  • Total Time: 35 mins
  • Yield: 2 servings 1x
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Description

Warm, baked eggs with wilted spinach and sautéed mushrooms, sprinkled with chopped spring onions. The perfect way to start any day.


Ingredients

Scale
  • 2 eggs
  • 4 cups of fresh spinach leaves
  • 2 cups of sliced mushrooms
  • 2 tablespoons of chopped spring onions, for garnishing
  • 2 slices of gluten-free toast, optional

Instructions

  1. Pre-heat oven to 375 deg Fahrenheit (190 deg Celsius)
  2. In a large saucepan, melt a bit of butter and spread it out
  3. Lay out the sliced mushrooms in a single layer and let them cook on medium heat until golden brown on the bottom side, then flip over and wait for the other side to brown
  4. When mushrooms are done, remove from pan and set aside
  5. Add a glug of olive oil to the same pan, and throw in the spinach leaves, moving them around until they have wilted slightly, then remove pan from heat
  6. Mix in sautéed mushrooms with the spinach and then season with salt and pepper
  7. Divide mushroom-spinach mixture evenly between two large ramekins
  8. Crack an egg in each ramekin (making sure that the yolk remains intact)
  9. Bake in oven for 10 to 15 minutes or until the egg white is cooked through
  10. Serve hot with toast or even eat alone
  • Category: Breakfast
  • Cuisine: Gluten-free

Did you make this recipe?

Tag @felicialimhz on Instagram and hashtag it #dishbydish

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About Felicia

Hey you! I’m Felicia, a Singaporean girl who moved to Buenos Aires for love. A couple of things about me: I love food, writing and food photography. I wrote a grain-free ecookbook that I know you’ll love and I also do freelance writing and photography if you want to work with me. Follow me on this blog as I navigate the world of cooking gluten-free, dairy-free and egg-free.

Did you make a recipe? Tag @felicialimhz on Instagram. I love to see what you cook!

Previous Post: « Gluten-free Mixed Berry Crisp
Next Post: Zucchini Noodles with Minced Beef & Mini Heirloom Tomatoes »

Reader Interactions

Comments

  1. Ronaye says

    July 18, 2016 at 7:50 am

    No mushrooms on hand since family doesn’t like them. I might substitute onions or green peppers. I appreciate the encouragement to start the day eating healthier.

    Reply
    • felicia | Dish by Dish says

      July 18, 2016 at 9:00 am

      Hi Ronaye! I think the most important thing is that we adopt eating healthy as a lifestyle instead of a “diet” 🙂 Have a great week ahead!

      Reply
  2. justine @ Full Belly SIsters says

    October 06, 2015 at 7:15 pm

    What a beautiful post—and dish!

    Reply
    • felicia | Dish by Dish says

      October 06, 2015 at 9:37 pm

      Hi Justine, thanks for stopping by! 🙂 So glad you liked it!

      Reply
  3. peter @feedyoursoultoo says

    October 06, 2015 at 4:54 pm

    Love this created as one pot dishes.

    Reply
    • felicia | Dish by Dish says

      October 06, 2015 at 5:33 pm

      Thank you Peter!!

      Reply
  4. Catherine says

    October 06, 2015 at 1:05 pm

    Dear Felicia, this looks like a perfect weekend meal that the whole family would enjoy! So easy I must give it a try. xo, Catherine

    Reply
    • felicia | Dish by Dish says

      October 06, 2015 at 5:33 pm

      Hi Catherine… you’re right! It’s such an easy meal to whip up in practically no time! 🙂

      Reply
  5. Kristen @ The Endless Meal says

    October 05, 2015 at 2:58 pm

    This is a really beautiful post. Yes, let keep running. 🙂

    ★★★★★

    Reply
    • felicia | Dish by Dish says

      October 05, 2015 at 3:42 pm

      Kristen! thanks so much for dropping by 🙂 Let’s keep running!

      Reply
  6. peter @feedyoursoultoo says

    October 02, 2015 at 11:09 am

    Such an elegant breakfast.

    Reply
    • felicia | Dish by Dish says

      October 02, 2015 at 11:34 am

      Thanks Peter!

      Reply
  7. Suzy | The Mediterranean Dish says

    October 02, 2015 at 10:12 am

    My kind of breakfast…actually, I’d eat this anytime of the day. Such a comforting dish!

    Reply
    • felicia | Dish by Dish says

      October 02, 2015 at 11:34 am

      Hey Suzy! I know what you mean! Actually, I ate this breakfast at 4.30pm yesterday so basically it’s an all-day kinda breakfast!

      Reply
  8. April J Harris says

    October 02, 2015 at 6:00 am

    This is a lovely, encouraging post, Felicia. Thank you so much for writing it – and also for this delicious recipe. It’s the perfect breakfast!

    ★★★★★

    Reply
    • felicia | Dish by Dish says

      October 02, 2015 at 11:33 am

      April, thank you for dropping by and for your sweet comment! I’m glad you found the post encouraging 🙂

      Reply
  9. Grace Lim says

    October 01, 2015 at 8:45 pm

    Hi Felicia,

    Once again. I must say that this is such an inspiring article – thanks to both Nicole ‘s idea that you have captured so well. This virtue of perseverance can be applied to many aspects of life and need not be limited to writing alone .

    Thank you for sharing your thoughts with us and keep us fired up with inspirational zeal????????????

    Keep smiling ????
    Mum

    ★★★★★

    Reply
    • felicia | Dish by Dish says

      October 01, 2015 at 10:56 pm

      I’m glad you found it inspiring mummy! 🙂 Indeed the virtue of perseverance can be applied to almost all aspects of life 🙂

      Reply
  10. Florian @ContentednessCooking says

    October 01, 2015 at 8:40 pm

    This is perfect comfort food, just in time for fall!

    Reply
    • felicia | Dish by Dish says

      October 01, 2015 at 10:56 pm

      I know right? Now we have the perfect fall excuse to bake anytime we want!

      Reply

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Hello & welcome!

I’m Felicia: a girl from Singapore who moved to Buenos Aires, Argentina for love. My husband is Celiac so I test and share gluten-free recipes on my blog! I help people with food intolerances and allergies cook and eat delicious, healthy food! Stay a while, and let's be friends! ♥

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