Sunday, December 18, 2011

Eggs Baked Over Sauteed Spinach and Mushrooms - Adapted from Food and Wine

This is a nice light supper dish, again from Food and Wine Magazine. Another of the favorites of thier Associated Editor Kristen Donnelly. The recipe made two servings for us. Start by cleaning and cutting a large leek into 1/4" pieces. Saute the leek in 2T olive oil until tender. Add 1T butter and 8oz. sliced mushrooms. As they begin to warm, cover and warm gently for 5 min. Remove the lid and add 1/4C dry red wine and 1T soy sauce. Heat the mixture until the liquid has reduced to 2T. Add 5oz. chopped spinach and cook until the spinach just wilts. At this point we also added 1/2C cooked crumbled bacon. Crack an egg on the mixture and place in a 350 degree oven until the eggs are done to your liking (runny yolk, firm white, about 15 min.).



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