4 ounces mushrooms, torn into large pieces (see notes)
sea salt and freshly ground black pepper, to taste
1 leek (white and light green parts only), quartered lengthwise, thinly sliced and rinsed
1 garlic clove, minced
4 cups tightly packed fresh spinach
2 large eggs
¼ cup heavy cream or half-and-half
3 tablespoons grated Gruyère cheese
Aleppo pepper and chopped fresh parsley (optional, for garnish)
Instructions
Preheat oven to 350 degrees.
Heat 1 tablespoon olive oil and 1 tablespoon butter in a fry pan over medium-high heat. Add mushrooms and toss to coat. Cook, without stirring, until the mushrooms start to brown on the bottom, about 3 minutes. Season with salt and pepper and continue to cook, stirring occasionally, until golden brown all over, about 3 minutes. Transfer to a small bowl and set aside.
Heat remaining 1 tablespoon olive oil and 1 tablespoon butter in the fry pan over medium heat. Add leek and cook, stirring occasionally, until softened, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.
Add spinach, season with salt and cook, stirring occasionally, until just barely wilted, about 2 minutes. Divide the mixture evenly among 2 small cast iron skillets or ramekins.
Scatter the prepared mushrooms over the spinach and leek mixture. Using the back of a tablespoon, create an indentation in the center of each skillet or ramekin.
Carefully crack an egg into each indentation. Drizzle with heavy cream or half-and-half and season with salt and pepper. Sprinkle on Gruyère cheese.
Bake until egg whites are set but yolks are still runny, 10-12 minutes.
Remove from the oven and garnish with Aleppo pepper and parsley, if using.
Notes
I used a mix of chanterelles and maitake mushrooms.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/baked-eggs-with-spinach-and-leeks/