Let's Do a Little Breakfast!

Can you imagine waking up to this beautiful sight in the morning! Hopefully you have a significant other who will surprise you, but if not, it takes no time at all to prepare. Depending on where you live, weather wise, find that perfect quiet spot with a view of the mountains, a lake or the ocean, sit down and enjoy with your favorite breakfast beverage.....and btw, brunch, lunch or dinner wouldn't be bad either!

Eggs Baked Over Sautéed Mushrooms and Spinach

Serves 4

Total time: 45 minutes

Ingredients

1 tbsp olive oil

1 large leek, white and light green parts only, cut into 1/2-inch pieces

1 tbsp unsalted butter

1 pound white or cremini mushrooms, thinly sliced (about 6 cups)

1 tbsp soy sauce

1/4 cup dry red wine

5 oz baby spinach

Salt and freshly ground pepper

4 large eggs

4 slices of whole-grain toast

Preparation

Preheat the oven to 350°. 

In a deep skillet, heat the olive oil. Add the leek and cook over moderate heat, stirring, until softened, 3 minutes. Stir in the butter and mushrooms. Cover and cook, stirring occasionally, until the mushrooms are softened and a lot of liquid is released, 7 minutes. 

Uncover and add the soy sauce and red wine and cook over moderately high heat, stirring, until the liquid is reduced to 2 tablespoons, 5 minutes. Add the spinach and stir until wilted, 2 minutes. Season with salt and pepper.

Coat four 1-cup ramekins or small gratin dishes with oil. Transfer the mushrooms and spinach to the ramekins and crack an egg on top of each. Bake for 10 to 12 minutes, until the white is barely set and the yolks are runny. Let stand for 2 minutes; serve with the toasts.

Or, coat an oven ready pan as shown in the image above. Transfer the mushrooms and spinach to the pan and crack 4 eggs with space between them on top of the mixture and follow the rest of the instructions above.