Eggs are easily my favorite everyday go-to protein food, especially on those days I have no time to put together a proper meal. While on a regular day I would do the usual scramble or boil, I’d been wanting to put my colorful ramekins to good use. This recipe is straightforward, versatile, and can be made with an endless choice of ingredients and served for any time of day. Even better, it requires no chopping! I used frozen spinach (so great to have on-hand) and with white button mushrooms, I easily broke them into chunks with my fingers. The rest is a matter of layering the mushroom, spinach, and eggs. Don’t forget to season with salt and pepper layer by layer. And to top it off, I used wax paper to cover the top surface to allow for steaming. We had this for last Sunday’s brunch for four and the only complaint I got was that I didn’t make enough. And my personal regret? Cheese. How did I not remember to put cheese?
4 teaspoons extra-virgin olive oil, plus more for brushing
1 box (10 ounces) chopped frozen spinach, thawed and squeezed dry
8 ounces cremini mushrooms, coarsely chopped
8 large eggs
Coarse salt and ground pepper
1. Preheat oven to 400 degrees, with racks in upper and lower thirds. Prepare four 24-inch-long pieces of parchment according to classic method. Place two pieces on each of two rimmed baking sheets. Brush half of each heart with oil. Place spinach and mushrooms on oiled halves of parchment. Crack 2 eggs over each and drizzle them with 1 teaspoon oil each. Season with salt and pepper. Fold each packet into a classic shape.
2. Bake until egg whites are set, 6 to 9 minutes, rotating sheets halfway through. Serve immediately.