Breakfast
Baked Eggs with Sautéed Mushrooms and Spinach
Belle de Jour Inn
16276 Healdsburg Avenue
Healdsburg, CA 95448
belledejourinn.com
- RECIPE YEAR: 2013
- RECIPE BY: Brenda Hearn
- YIELD: Serves 4
Tom and I first enjoyed this dish with a glass of Macon Villages wine in a quiet bistro in Paris. This led us to the purchase of individual copper gratin pans from E. Dehillerin, the most wonderful restaurant supply house, established in Paris in 1820. Our guests enjoy this brunch dish with mimosas.
Ingredients:
- 1 tablespoon olive oil, plus more for coating ramekins
- 1 large leek, white and light green portions, cut into 1/2-inch pieces
- 1 tablespoon unsalted butter
- 1 pound white or cremini mushrooms, thinly sliced (about 6 cups)
- 1/4 cup dry white wine
- 5 ounces baby spinach
- Salt and freshly ground pepper, to taste
- 4 eggs
- 1 small baguette, sliced diagonally and toasted
Directions:
Preheat the oven to 350°F. In a deep fry pan over medium heat, warm the olive oil. Add the leek and cook, stirring, until softened, about 3 minutes. Stir in the butter and mushrooms. Cover and cook, stirring occasionally, until the mushrooms are softened and a lot of the liquid is released, about 6 minutes. Uncover the pan, add the wine, increase the heat to medium-high and cook, stirring, until the liquid is reduced to 2 tablespoons, about 5 minutes. Add the spinach and stir until the leaves are just wilted, about 2 minutes. Season with salt and pepper. Coat four 1-cup ramekins or small gratin dishes with olive oil. Transfer the mushroom-spinach mixture to the ramekins and crack an egg on top of each. Bake until the whites are set and the yolks are still a bit runny, 10 to 12 minutes. Remove the ramekins from the oven and let the eggs stand for 2 minutes, then serve with the toasted baguette slices.
Belle de Jour Inn
16276 Healdsburg Avenue
Healdsburg, CA 95448
belledejourinn.com