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Ingredients
- 2 Tbsp unsalted butter
- 8 ounces cremini mushrooms thinly sliced
- 2 cloves garlic minced
- 2 tsp fresh thyme leaves
- Pinch red pepper flakes optional
- Kosher salt and freshly ground black pepper
- 4 cups baby spinach
- 4 large eggs
- 4 Tbsp heavy cream
- 4 Tbsp freshly grated parmesan
Ingredients
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Instructions
- Preheat oven to 400 degrees F. Lightly oil 4 10-ounce ramekins or coat with nonstick spray.
- Melt butter in a large skillet over medium heat. Add mushrooms, garlic, thyme, and red paper flakes, if using. Cook, stirring occasionally, until tender, about 3-4 minutes; season with salt and pepper, to taste. Stir in spinach until wilted, about 2 minutes.
- Divide mushroom mixture evenly into the ramekins. Top with eggs, heavy cream and parmesan; season with salt and pepper to taste.
- Place into oven and bake until egg whites are just set, about 10-14 minutes.
- Serve immediately.
Recipe Notes
Approx Nutrition per serving: 220kcal; 3.9g NET carbs; 11.1g protein
Source: https://damndelicious.net/2018/03/06/baked-eggs-with-mushrooms-and-spinach/
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