Eggs with Mushrooms and Spinach
GOOD TO KNOW Cooking in parchment packets is a low-fat, no-mess technique for preparing eggs. Here, mushrooms and spinach—and a mere drizzle of olive oil—are baked along with the eggs for a delicious meal any time of day.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Preheat oven to 400°F, with racks in upper and lower thirds. Cut four 24-inch-long pieces of parchment; fold each piece in half, then cut into a half-heart shape. Unfold and place two pieces on each of two rimmed baking sheets.
Step 2
Brush half of each parchment heart with oil. Place spinach and mushrooms on oiled halves of parchment. Crack 2 eggs over each and drizzle each with 1 teaspoon oil. Season with salt and pepper. Fold each packet into a “classic” shape (see page 19).
Step 3
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. Serve immediately.
note
Step 4
This recipe works best with white parchment; the brown type absorbs more heat, leading to overcooked eggs.
nutrition information
Step 5
(Per Serving)
Step 6
Calories: 222
Step 7
Fat: 15.2g (3.8g Saturated Fat)
Step 8
Protein: 16.8g
Step 9
Carbohydrates: 6.1g
Step 10
Fiber: 2.5g
