Eggs With Mushrooms and Spinach

Everyday Food: The Light Issue For this recipe, use white parchment; brown will produce overcooked eggs.

Yield: 4 servings
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  • 1 box(es) (10 ounces) chopped frozen spinach, thawed and squeezed dry
  • Coarse salt and ground pepper
  • 8 ounce(s) cremini mushrooms, coarsely chopped
  • 8 large eggs
  • 4 teaspoon(s) extra virgin olive oil, plus more for brushing


  1. 1. Preheat oven to 400 degrees, with racks in upper and lower thirds. Prepare four 24 inch long pieces of parchment according to "classic" method. CLASSIC (suited for delicate ingredients): 1. Fold paper in half and cut into a half heart shape. Unfold and fill as directed. 2. Pleat tightly around edge to seal.
  2. Place two pieces on each of two rimmed baking sheets. Brush half of each heart with oil. Place spinach and mushrooms on oiled halves of parchment. Crack 2 eggs over each and drizzle them with 1 teaspoon oil each. Season with salt and pepper. Fold each packet into a "classic" shape.
  3. 2. Bake until egg whites are set, 6 to 9 minutes, rotating sheets halfway through. Serve immediately.
August 2012

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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