Baked Eggs with Spinach, Mushroom and Gruyere
Serves 4
1 Tbsp. butter
8 large white mushrooms, sliced
1 shallot, minced
salt and freshly ground pepper to taste
1/4 lb. fresh baby spinach, washed
1/4 cup half & half
1 tsp. all-purpose flour
1/4 tsp. freshly grated nutmeg
1/4 cup Gruyère cheese, grated (or aged cheddar)
4 large eggs
1 Tbsp. chives, minced
Make the Spinach and Mushroom Filling:
Heat a medium saute pan over medium heat. Add the butter and allow it to melt. Add the mushrooms and shallot, season with salt and pepper and cook for 3-5 minutes, stirring occasionally, or until the mushrooms are tender and the shallot sweet. Add the spinach and cover. Cook 2 minutes.
While the spinach is steaming, whisk the half & half, flour and nutmeg. When the spinach is limp and dark green, remove the lid and add the half & half mixture. Bring the liquid to a simmer over medium heat, and cook, stirring occasionally, until the liquid has thickened. Add the grated cheese and stir to combine thoroughly over low heat, and continue to cook until the liquid coats the back of a wooden spoon. Add salt and pepper to taste. Remove pan from heat.
Bake the Eggs:
Preheat oven to 375 degrees F. Divide the warm mushroom mixture into 4 individual 4-oz. ramekins. Carefully break one egg into each ramekin. Place the ramekins in an oven-safe pan or casserole large enough to accommodate them. Fill the pan with enough hot tap water to come halfway up the sides of the ramekins. Cover the pan loosely with a lid or aluminum foil and bake 10 to 15 minutes, or until egg whites have just set firm. The yolks should still be soft. Serve immediately, sprinkled with minced chives, salt and pepper.
Serve with toasted bagels and cream cheese.
Bubbles Breakfast compliments of Domaine Chandon.
