Eggs are loved and cherished in this home. Especially an egg with a soft runny yolk. We love eggs and I am amazed how many eggs two people can go through. Mmmmm….huevos….that’s eggs in Spanish.
For my New Year’s Day brunch I was trying to think of a way to make eggs without having to make them to order. This baked egg recipe did the job and surpassed all expectations. These eggs rocked it! I am in love with these eggs.
In a large skillet with high sides, cook the pancetta until crispy. I love crispy salty pancetta. You can also easily do bacon, ham or sausage if you like. The world is your oyster.
Using a slotted spoon transfer the pancetta to a plate lined with paper towels, set aside.
Add diced onions and garlic to the pan and saute in pancetta drippings, until soft.
Add mushrooms to the pan and cook them down until soft and browned.
Add spinach, it will seem like a lot but no worries. Cook the spinach, tossing, until wilted.
You think this is good? Just wait till you see what happens next.
Ohhh yeah baby…cream, creamy goodness. Who doesn’t like a little cream in their spinach?
Don’t forget the crispy, salty goodness called pancetta.
Season with salt, pepper and freshly grated nutmeg. Mix everything together and bring to a simmer.
Pour the spinach into a large baking dish. I used my huge roasting pan. If your pan is oven safe you can just use the pan.
Make indentations in the spinach and crack eggs into those indentations. The recipe below says 6 eggs but I did 10 because I had more then 6 people and it still worked out great.
Bake in the oven at 450 degrees for 7 to 10 minutes or until the whites have set. Sprinkle with freshly grated parmesan cheese and serve.
Oh how I love these eggs, let me count the ways. They are creamy, savory and hearty. I think I have a new love by the name of, baked egg.
I was surprised how popular these eggs were and da husband insists that they make themselves into regular rotation.
You can make the spinach ahead of time and when ready, pop in the oven with the eggs. Easy, peacy, lemon, squeezy….
Baked Eggs with Spinach, Mushrooms and Pancetta (adapted from Gourmet, June 2004)
- 8 oz cubed pancetta
- 1/4 cup finely chopped onion
- 3 garlic clove, finely chopped
- 8 oz baby portobello mushrooms, halved and thinly sliced (2 cups)
- 10 oz baby spinach leaves
- 1/3 cup heavy cream
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon freshly grated nutmeg
- 6 large eggs
- 2 tablespoons finely grated parmesan
Put oven rack in upper third of oven and preheat oven to 450°F.
In a 10- to 12-inch ovenproof heavy skillet with raised sides (not cast-iron) cook pancetta until crispy. Using a slotted spoon transfer the pancetta to a paper towel lined plate. Then cook onion and garlic in pancetta drippings moderately low heat, stirring, until softened, 2 to 3 minutes. Add mushrooms and increase heat to moderate, then cook, stirring, until mushrooms are softened and have exuded liquid, about 3 minutes. Add spinach, it will seem like a lot but no worries. Cook the spinach, tossing, until wilted.
Stir in cream, salt, pepper, nutmeg, and bring to a simmer. Remove skillet from heat, pour mixture into large baking dish and make 6 large indentations in spinach mixture. Break an egg into each indentation and bake, uncovered, until egg whites are set but yolks are still runny, 7 to 10 minutes. Lightly season eggs with salt and pepper, then sprinkle with cheese.1