The Spinach Challenge: Spinach and Mushroom Baked Eggs
There was no food in our fridge when we came back from our honeymoon last weekend. It was depressingly empty, we didn’t even have eggs! As we also had a hockey viewing party, we took the opportunity to head to Costco. There’s only two Costcos in Sydney currently, so it is always bedlam (mostly the Costco food take out window that really needs to implement a more efficient way to get customers in and out..)
Anyways, we stocked up on the basics, onions, eggs, butter, etc. It was in the produce section that I spied it, the giant 1 kilogram container of spinach. I don’t think you can imagine how big 1 kg of spinach actually is, it is a little overwhelming. But it was a much better price than the next size down, a mere 400g or so and I do love a good deal.
Anh stared at it and stated, “We’ll never eat it all”.
The competitive person within me accepted the challenge. Oh we’d eat the spinach all right, it might be the only thing I cooked the entire coming week, but we’d eat the spinach.
The first recipe that I found was a great one, from Smitten Kitchen – Spinach & Mushroom Baked Eggs. We had it with some smoked salmon for a great “brunch for dinner” meal.
- Feel free to substitute the butter for oil, and heavy cream for whatever milk you have on hand.
- I only used 1/3 of the recipe for four eggs between the two of us but you could always make more, place the spinach and mushroom mixture in individual ramekins and bake when you’re ready to eat.
- One of my favourite pre-prepped vegetables are chopped fresh mushrooms, they’re usually the same price and save a ton of chopping time.
- Really monitor the cooking time, it will cook faster than you think. I cooked them a touch too long so they weren’t as gooey as I wanted but still very satisfying.