Make this! Make it just for yourself or make it for a family gathering. It is so delicious and comforting and simple and lovely. It says “spring time” on your plate and delivers sunshine to your belly.
• 12 eggs
• 2 lbs fresh spinach
• 1 lb crimini mushrooms, sliced
• 8 roasted garlic cloves in oil
• 1 shallot, sliced thin
• 4 TBSP unsalted butter
• 1 cup heavy cream
• a pinch of salt
• 1/4 cup grated parmesean
Add a bit of olive oil to a large frying pan. Heat and add half of your spinach and wilt, about 30 seconds. Add the rest of your spinach and wilt again. Drain in a colander and cool under cold running water. Squeeze out as much liquid as possible. Then chop.
Melt butter over medium-low heat in frying pan and cook shallots and mushrooms until soft. Stir in cream, salt, and chopped spinach. Remove from heat and place in 9×13 baking dish. Stir in parmesean. (You can cover and put this in the fridge to cook the next morning or go ahead to the next step if you’re eating it today.)
Make 12 wells in the spinach/mushroom mixture. You’ll crack each egg into each well.
Straight from SmittenKitchen: When you’re ready to bake the dish, or about 30 minutes before serving, put oven rack in upper third of oven and heat oven to 450°F. Crack an egg into each well. Bake until whites are firm and yolks are still runny. Takes anywhere from 15 to 40 minutes. The range is long due to different ovens and baking vessels. It’s better to have to check more often than to let them overcook.
[Cooking note: It is nearly impossible to get all 12 eggs to cook evenly. The ones in the center will be more runny; at the edges, they’ll be more firm. But don’t fret. I’ve found that almost all people have an egg preference (more runny vs. more firm) and each egg manages to find the right home. Just ask people their preference as you serve them.]
Remove dish from oven, sprinkle with additional salt and pepper, plus grated Parmesan. Serve immediately.
Everyone loved this one!!