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Baked Eggs with Spinach and Mushrooms

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


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


  • 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


  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
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