Description
A comforting one-skillet recipe featuring creamy cheese, earthy mushrooms, and fresh spinach, perfect for any meal of the day.
Ingredients
Scale
- 2 tablespoons butter
- 1 small onion, finely diced
- 8 ounces mixed mushrooms, sliced
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme, chopped
- 1/2 cup vegetable or chicken broth
- 1/4 cup heavy cream
- 4 ounces brie, rind removed, cut into small pieces
- 1/2 cup grated parmesan cheese
- Salt and pepper, to taste
- 4 ounces fresh baby spinach
- 4 eggs
Instructions
- Melt the butter in an oven-safe skillet over medium heat. Add the diced onion and mushrooms. Cook until the mushrooms release their moisture and it’s fully absorbed, about 10-15 minutes.
- Stir in the minced garlic and thyme, cooking for about a minute until fragrant.
- Pour in half of the broth, scraping the bottom of the pan to lift any browned bits. Let it simmer briefly. Add the remaining broth and cream, then bring the mixture to a gentle boil. Reduce the heat and simmer for 2-4 minutes to thicken slightly.
- Mix in the brie and parmesan until melted and smooth. Stir in the baby spinach and let it wilt. Season the mixture with salt and pepper to taste.
- Using a spoon, create four small wells in the sauce. Crack an egg into each well.
- Transfer the skillet to a preheated oven at 350°F (180°C). Bake until the eggs are just set, about 5-8 minutes, or to your preferred doneness.
- Remove from the oven and enjoy this savory dish as is or with crusty bread on the side.
Notes
- Use a cast-iron or oven-safe skillet for even cooking.
- For runnier yolks, check after 5 minutes of baking.
- Swap spinach with kale or Swiss chard for variety.
- Add a pinch of red pepper flakes for spice.
- For a dairy-free option, use olive oil instead of butter, coconut cream instead of heavy cream, and omit cheese or use a dairy-free alternative.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Brunch, Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280–320 kcal
- Sugar: N/A
- Sodium: N/A
- Fat: 20–22 g
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 6–8 g
- Fiber: 2 g
- Protein: 15–18 g
- Cholesterol: N/A