Classic Eggs Florentine with Sauted Mushrooms
If you don't like to cook in the morning, these eggs make a great lunchtime dish. If you like your eggs more cooked, after broiling, turn off oven and keep the door ajar. Let eggs stand another 3 or 4 minutes before serving.
- 3 tablespoons olive oil, divided
- 6 ounces button mushrooms, sliced thin
- 16 cups (about 16 ounces) baby spinach
- 8 large eggs
- 4 ounces soft goat cheese, crumbled
- Salt and pepper
- Nonstick cooking spray
Preheat broiler and spray 8 8-ounce ramekins with nonstick cooking spray. In a large skillet, heat 1 tablespoon oil over medium high heat. Add mushrooms and saut until lightly brown. Place mushrooms on a plate and return skillet to heat. Heat remaining olive oil and add spinach. Wait until spinach starts to pop and then toss to coat. Cook until beginning to wilt and darker in color, about 2 minutes. If skillet is too small, saut spinach in two batches.
Add mushrooms back to skillet with spinach and heat through. Season with salt and pepper. Divide mushrooms and spinach among ramekins making an indentation in the middle of each. Crack one egg into center of each cup and season lightly with salt and pepper. Sprinkle goat cheese over white part of egg, leaving yolk uncovered.
Broil eggs 6 inches from broiler until whites set, about 3 to 4 minutes. Eggs will look overcooked but underside will be creamy. Serve in ramekins or unmold onto plates. Serve immediately.