Mushroom and Brie Baked Eggs

 

Ingredients

• Butter – 2 tablespoons
• Small Onion – 1, diced
• Various Mushrooms – 8 ounces (about 225 grams), sliced (e.g., cremini, shiitake, or button mushrooms)
• Garlic Cloves – 2, chopped
• Thyme – 1 teaspoon, chopped (fresh thyme is preferred, but dried thyme can be used)
• Vegetable Broth or Chicken Broth – 1/2 cup (120 milliliters)
• Cream – 1/4 cup (60 milliliters)
• Brie Cheese – 4 ounces (115 grams), cut into small pieces
• Parmigiano Reggiano (Parmesan Cheese) – 1/2 cup (50 grams), grated
• Salt – To taste
• Black Pepper – To taste
• Fresh Baby Spinach – 4 ounces (115 grams), washed
• Eggs – 4

Directions

1. Sauté the Vegetables:

   1.1. Heat the butter in an oven-safe skillet or pan over medium heat.

   1.2. Add the diced onion and sliced mushrooms. Cook, stirring occasionally, until the mushrooms have released their liquids and it has been absorbed, about 10-15 minutes. The mushrooms should be nicely browned and the onions translucent.

   1.3. Add the chopped garlic and thyme. Cook for an additional minute, until the garlic becomes fragrant.

2. Deglaze and Simmer:

   2.1. Pour in half of the vegetable or chicken broth. Scrape the bottom of the pan with a wooden spoon to deglaze, removing any browned bits stuck to the pan.

   2.2. Add the remaining broth and the cream. Bring the mixture to a boil, then reduce the heat and let it simmer until slightly thickened, about 2-4 minutes.

   2.3. Stir in the brie cheese and grated Parmigiano Reggiano. Continue to cook until the cheeses melt and are well combined with the sauce.

   2.4. Add the fresh baby spinach. Stir until the spinach wilts and becomes incorporated into the mixture. Season with salt and pepper to taste.

3. Prepare and Bake:

   3.1. Make four small wells or indentations in the creamy mushroom mixture using the back of a spoon.

   3.2. Crack an egg into each well, being careful not to break the yolks.

   3.3. Place the skillet in a preheated oven at 350°F (180°C). Bake until the eggs just start to set, about 5-8 minutes. The whites should be set, but the yolks should remain slightly runny. Adjust the baking time based on your preference for egg doneness.

4. Serve:

   4.1. Remove the skillet from the oven and let it cool slightly before serving.

   4.2. Garnish with additional thyme or freshly ground black pepper if desired.

   4.3. Serve the dish directly from the skillet, paired with crusty bread or a side salad for a complete meal.

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Notes and Tips:

• Pan Choice: Ensure your skillet or pan is oven-safe. If you do not have an oven-safe pan, you can transfer the mixture to a baking dish before adding the eggs and baking.

• Cheese Variations: You can experiment with different types of cheese based on your preferences. Gruyère or Gouda can be excellent alternatives to brie.

• Egg Doneness: Keep an eye on the eggs while baking, as oven temperatures can vary. If you prefer firmer yolks, bake a bit longer, but be cautious not to overcook them.

• Serving Suggestions: This dish pairs well with a side of lightly toasted bread, fresh salad greens, or even roasted tomatoes.

Enjoy your flavorful and satisfying Baked Mushroom and Spinach Egg Skillet!