Cast Iron

Country Baked Eggs

December  3, 2011
0 Ratings
  • Serves 2-4
Author Notes

This is a recipe I modified based on what I saw in the fridge the morning after a long night out. Yes, I usually have Cremini mushrooms and leeks in my fridge because I am a food dork. But you can use whatever you have in the fridge, saute it to the flavor profile you like, add the eggs, and bake. This is just my version of the dish that if you go out to brunch they are gonna charge you $15 per person. Meanwhile this version costs $10 for 2-4 people and you don’t have to put your jacket or shoes on for. You do the math… —AlexValich

What You'll Need
  • 4 Large Eggs
  • 2 cups Thinly sliced Cremini mushrooms
  • 2 Leek stalks chopped to 1/2" pieces
  • 1 Shallot finely diced
  • 2 Garlic cloves finely diced
  • 1 handful of cherry tomatoes quartered
  • 1 bunch of baby spinach rinsed clean
  • 2 tablespoons soy sauce
  • 1/2 cup dry red wine or dark beer
  • 1/2 cup Parmigiano Regiano cheese
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • salt and cracked pepper
  • 1 tablespoon chopped chives
  1. Preheat the oven to 350.
  2. Get your cast iron skillet on a low medium flame and get your olive oil started. After 2 minutes drop in your chopped leeks and saute them until they soften a bit, no more than 3 minutes.
  3. Add the shallots and garlic and saute for another 2 minutes. Next add the butter and mushrooms, turn the heat to medium high and saute for about 6-7 minutes. You want a lot of water coming out at this point and a little bit of browning on the mushrooms.
  4. Next add the soy and wine/beer and let this reduce down quite a bit. You want the sauce to reduce and penetrate all the veggies.
  5. Once there is barely any liquid left throw in your baby spinach and reduce the heat to medium. Toss the ingredients together and get the spinach well sauteed. Salt and pepper to taste.
  6. Now you will want to “flatten” out all the ingredients in your pan and make 4 wells for you to crack the eggs into. Be careful and crack each egg into each of the wells. Next make sure to salt and pepper the tops of each egg slightly, if not you will have an unseasoned egg which is just nasty.
  7. Place the tomatoes all around the skillet without disturbing the eggs.
  8. Sprinkle half of the Parmigiano cheese on top of the entire thing and put it on a middle rack in the oven.
  9. Now here comes the bake… If you want nice runny yolks leave in for 10-11 minutes, if you want more set yolks leave for 13-14 minutes and if you want it more well done than that then you really don’t like eggs.
  10. Be careful and take out the skillet and sprinkle with the rest of the cheese and the chives and there you go… brunch is served.

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