Monday, February 15, 2010

Meatless Monday - Eggs Baked in Parchment with Spinach and Mushrooms

Eggs in Parchment

Full disclaimer this week - this recipe is inspired by one in a recent copy of Everyday Food. However, it has been amped up quite a bit with the dressing, as I thought the original recipe would be too bland. The following proportions will make 2 packages.

1 package frozen spinach, thawed and squeezed dry
1 package cremini mushrooms, sliced
4 eggs
2 Tablespoons olive oil
salt and pepper

2 Tablespoons apple cider vinegar
2 Tablespoons olive oil
1 teaspoon Dijon mustard
1/2 teaspoon garlic salt
pepper to taste

Preheat oven to 400.

Layout two sheets of parchment paper that have been cut into a long oval. Spread spinach and mushrooms in middle of one half of each parchment, leaving at least 2 inches of parchment to the edge. Make two shallow wells in each bed of mushroom and spinach and crack an egg into each well. Season with salt and pepper. Fold over other half of parchment and crimp edges to seal.

Place sealed packets an a baking sheet. Bake at 400 until eggs are set, but yolks are still runny, about 7-10 minutes.

While eggs are baking, combine all ingredients for dressing in a small bowl.

Remove packets from oven and tear or cut off the top layer of parchment from each. Divide dressing equally among the two packets and serve.

Cooking this dish in parchment isn't 100% necessary, but it is impressive to deliver to the table and rip open. If you want to skip the parchment, combine spinach and mushrooms with a little more olive oil and spread in the bottom of a shallow glass baking pan and top with the eggs. OR to serve four, lightly grease 4 small ramekins and divide spinach and mushrooms between them and top with 1 egg each.

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