- 1 kilo spinach, fresh
- 3 tablespoon(s) olive oil, for sautéing
- 1 onion, small, finely chopped
- 3 clove of garlic, finely chopped
- 4 tablespoon(s) butter, unsalted
- 500 g champignon mushrooms, thinly sliced
- 200 g heavy cream 35%
- 3/4 teaspoon(s) salt
- pepper, black, freshly ground
- 1/4 teaspoon(s) nutmeg, freshly ground
- 12 eggs
- 6 tablespoon(s) parmesan cheese, grated
Baked Eggs with Mushrooms and Spinach
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Vegetarian Diet
Diet based on cereals, pulses, nuts, seeds, vegetables, fruits and other animal foods such as honey and eggs. Excludes meat, fish, mollusks.
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Gluten Free Diet
Excludes foods containing gluten, such as wheat, barley, rye and their by-products.
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Nuts Free Diet
It is usually followed when someone is allergic to nuts.
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15'
Ηands on
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2 hours
Hands off
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50'
Cook Time
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6
Portion(s)
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1
Difficulty
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Method
Photo credit: G. Drakopoulos - Food Styling: T. Webb
- Sauté the spinach in 2-3 batches in a pot with 1 teaspoonful of olive oil for each batch.
- Drain spinach. Put in a strainer and press down lightly to release all of the liquid. There should be about 2 cups of pressed, cooked spinach.
- Dry the pot with a towel. Melt the butter over medium to low heat. Add the onion and when it softens add the garlic for about 2-3 minutes. Add the mushrooms in 2 batches and turn the heat up to medium-high. Sauté for about 5 minutes, until they soften also and release their juices.
- Add the heavy cream, salt, pepper, nutmeg and finely chopped spinach and let it simmer for a bit.
- Remove from heat.
- Transfer mixture to a baking pan. Spread evenly and mold 12 little “nests” with your fingers to fit the eggs. Try to get the sides to rise a little to hold the eggs in place.
- Refrigerate for a few hours or up to 1 day, covered in plastic wrap.
- When you want to cook it or about 30 minutes before you want to serve the dish, turn the oven on to the highest temperature. Break an egg into every spinach “nest”. Cook until the whites are set and cooked but the yolks are still soft. You can check by pricking with a toothpick in different areas of the egg but generally it should take about 15-30 minutes to cook. Keep in mind that the eggs continue to cook after removing the pan from the oven, so it’s best to remove it a little earlier rather than later.
- Also, the eggs are never all cooked the same, since those that are near the edge cook faster than the ones in the middle.
- Remove from oven. Season with salt and pepper and grated parmesan.
- Serve immediately.
Nutritional
Chart
Nutrition information per portion
361
Calories (kcal)
18
%
Calories
Shows how much energy food releases to our bodies. Daily caloric intake depends mainly on the person’s weight, sex and physical activity level. An average individual needs about 2000 kcal / day.
24.0
Total Fat (g)
34
%
Fatty Acids
Are essential to give energy to the body while helping to maintain the body temperature. They are divided into saturated "bad" fats and unsaturated "good" fats.
10.9
Saturated Fat (g)
55
%
Saturated Fats
Known as "bad" fats are mainly found in animal foods. It is important to check and control on a daily basis the amount you consume.
4.8
Total Carbs (g)
2
%
Carbohydrates
The main source of energy for the body. Great sources are the bread, cereals and pasta. Use complex carbohydrates as they make you feel satiated while they have higher nutritional value.
4.2
Sugars (g)
5
%
Sugars
Try to consume sugars from raw foods and limit processed sugar. It is important to check the labels of the products you buy so you can calculate how much you consume daily.
27.8
Protein (g)
56
%
Protein
It is necessary for the muscle growth and helps the cells to function well. You can find it in meat, fish, dairy, eggs, pulses, nuts and seeds.
7.4
Fibre (g)
30
%
Fibers
They are mainly found in plant foods and they can help regulate a good bowel movement while maintaining a balanced weight. Aim for at least 25 grams of fiber daily.
2.0
Sodium (g)
33
%
Salt
A small amount of salt daily is necessary for the body. Be careful though not to overdo it and not to exceed 6 grams of salt daily
*Based on an adult’s daily reference intake of 2000 kcal.
*To calculate nutritional table data, we use software by
