Wednesday, March 24, 2010

eggs with mushrooms and spinach... 20 minutes

the goods:

4 teaspoons extra-virgin olive oil
1 box (10 ounces) chopped frozen spinach, thawed and squeezed dry
8 ounces cremini mushrooms, coarsely chopped
8 large eggs

Preheat oven to 400 degrees. Prepare 2 to 4 24-inch-long pieces of parchment, by folding the paper in half and cutting into a half-heart shape.

Place parchment on a rimmed baking sheet. Brush half of each heart with oil. Place spinach and mushrooms on oiled half of parchment. Crack 2 eggs over each and drizzle them with 1 teaspoon oil each. Season with salt and pepper. Fold each packet and pleat tightly around edge to seal.

Bake until egg whites are set, 7 to 9 minutes. Serve immediately.

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