Baked eggs with mushrooms and spinach

Votes: 1

Photo of the dish: Con Pulos

Time: 1 hour.
Complexity: easily
Servings: 6

First, simply fry the mushrooms, onions and spinach, then place them on potato bread Finally, whisk in the eggs and add nutty Gruyere cheese, and you've got a luxurious, hearty casserole ready in just one hour.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

230 g of sliced porcini mushrooms
Coarse salt and freshly ground black pepper
6 cups (about 170 g) baby spinach
6 slices potato bread, lightly toasted
2 tablespoons extra-virgin olive oil, plus more for greasing
1 small onion, chopped
6 eggs of category CO
1/2 cup milk
3/4 tbsp. grated gruyere cheese

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Heat olive oil in a large skillet over medium-high heat. Add the onion and cook, stirring occasionally, until golden brown, about 8 minutes.

Add the mushrooms and cook, without stirring, until they begin to brown, about 2 minutes. Add 1/2 teaspoon salt and pepper to taste. Continue cooking, stirring occasionally, until softened, about 4 more minutes. Add the spinach and cook until wilted, about 2 minutes. Remove from heat and let cool.
Grease a 9 x 13-inch baking dish with olive oil. Place the bread in a single layer, slightly overlapping the edges, then top with the mushroom and spinach mixture. If making ahead, cover and refrigerate overnight.

Before baking, preheat the oven to 180°C. Crack one egg onto each slice of bread, season with salt and pepper. Pour milk evenly over the surface and sprinkle with cheese. Bake until the egg whites are set, 25-30 minutes.

Categories:

recipe / Breakfast / Main courses / Vegetables and mushrooms / Eggs and dairy products / Casseroles

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