Sometimes I just want breakfast for dinner, but instead of plain ole eggs n bacon, I made these. Thanks to Pinterest for the never ending ideas when I am plumb out of them.
Super easy, really tasty and good for you too. Hope you like them as much as we did.
1- leek, cleaned, using white and light green parts, sliced into thin pieces
1 – pat of butter
1 – Tablespoon Olive Oil
1- carton (approx. 1 lb.) cremini mushrooms, cleaned and sliced
1/4 cup- red cooking wine
1- Tablespoon soy sauce
1- carton (5 oz.)- organic spinach, washed and patted dry
Salt & Pepper to taste
Toast for dipping, if you like.
In a skillet add 1 Tablespoon olive oil on medium heat
Add cleaned and cut up leeks and saute’ for several minutes.
When leeks are softened, add pat of butter and cleaned and sliced mushrooms.
Add your red wine and soy sauce
Cook until the mushrooms are reduced and soft.
Add spinach (I had to add a few Tablespoons of water at this point to get it to wilt down.) Stir till spinach is incorporated and wilted throughout.
Turn off heat and divide mixture into fours
Spoon into 4 greased ramekins (use butter, spray or oil of your choice)
With spoon make a deep center for the egg to lay
Crack open each egg into a separate small dish then gently lay it on top of the mixture
Put on a cookie sheet or any kind of pan and bake at 350 for 16 minutes. (Longer if you don’t like runny eggs.)
Note: Original recipe suggested 10-12 minutes, I tried this and they were snotty, no thank you. Allow them to sit for 2 minutes once removed from the oven for the eggs to set. At 16 minutes ours were perfect for dipping with fully cooked whites.
Make with toast and bacon and you have a tasty brunch or dinner.