Eggs with Mushrooms and Spinach

1. 1

   Preheat oven to 400F, with racks in upper and lower thirds.

2. 2

   Cut four 24-inch-long pieces of parchment; fold each piece in half, then cut into a half-heart shape.

3. 3

   Unfold and place two pieces on each of two rimmed baking sheets.

4. 4

   Brush half of each parchment heart with oil.

5. 5

   Place spinach and mushrooms on oiled halves of parchment.

6. 6

   Crack 2 eggs over each and drizzle each with 1 teaspoon oil.

7. 7

   Season with salt and pepper.

8. 8

   Fold each packet into a classic shape (see page 19).

9. 9

   Bake until packets are fully puffed (egg whites will be set), rotating sheets from top to bottom and front to back halfway through, 6 to 9 minutes.

10. 10

    Serve immediately.

11. 11

    This recipe works best with white parchment; the brown type absorbs more heat, leading to overcooked eggs.

12. 12

    (Per Serving)

13. 13

    Calories: 222

14. 14

    Fat: 15.2g (3.8g Saturated Fat)

15. 15

    Protein: 16.8g

16. 16

    Carbohydrates: 6.1g

17. 17

    Fiber: 2.5g

* Per serving · 4 servings · Values may vary.

No additional tips available.