Baked Eggs with Spinach and Mushrooms

1. 1

   Put oven rack in upper third of oven and preheat oven to 450F.

2. 2

   Bring 1/2 inch water to a boil in a 10- to 12-inch ovenproof heavy skillet (not cast-iron), then add half of spinach and cook, turning with tongs, until wilted, about 30 seconds.

3. 3

   Add remaining spinach and wilt in same manner, then cook, covered, over moderately high heat until spinach is tender, about 2 minutes.

4. 4

   Drain in a colander and cool under cold running water.

5. 5

   Gently squeeze handfuls of spinach to remove as much liquid as possible, then coarsely chop.

6. 6

   Wipe skillet dry, then cook onion and garlic in butter over moderately low heat, stirring, until softened, 2 to 3 minutes.

7. 7

   Add mushrooms and increase heat to moderate, then cook, stirring, until mushrooms are softened and have exuded liquid, about 3 minutes.

8. 8

   Stir in cream, salt, pepper, nutmeg, and chopped spinach and bring to a simmer.

9. 9

   Remove skillet from heat and make 4 large indentations in spinach mixture.

10. 10

    Break an egg into each indentation and bake, uncovered, until egg whites are set but yolks are still runny, 7 to 10 minutes.

11. 11

    Lightly season eggs with salt and pepper, then sprinkle with cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.