Baked Eggs with Mushrooms and Spinach (Shirred Eggs) Recipe
Introduction
Baked Eggs with Mushrooms, also known as Shirred Eggs, is a comforting and elegant dish perfect for breakfast or brunch. This recipe combines tender sautéed mushrooms, fresh spinach, and creamy baked eggs topped with parmesan for a rich, satisfying meal.
Ingredients
- 30g / 2 tbsp unsalted butter
- 200g / 7oz mushrooms, sliced thinly (0.3cm / 1/8″)
- 2 cloves garlic, finely minced
- 2 tsp fresh thyme leaves
- 1/4 tsp cooking or kosher salt
- 1/8 tsp black pepper
- 4 cups baby spinach
- 4 large eggs, fridge cold
- Pinch salt and pepper
- 1/4 cup thickened cream (heavy cream)
- 4 tbsp parmesan, freshly grated
- 1/8 tsp smoked paprika (optional)
- 2 tsp chives, finely chopped (optional)
Instructions
- Step 1: Preheat your oven to 200°C / 390°F (180°C fan). Lightly oil or butter four 300ml / 10oz (1 1/4 cups) ramekins.
- Step 2: Melt butter in a large skillet over medium-high heat. Add the sliced mushrooms and cook until they start to turn golden around the edges, about 3 minutes. Stir in garlic, thyme, salt, and pepper, cooking for another minute until fragrant and golden.
- Step 3: Add the baby spinach to the skillet and stir for about 30 seconds just until wilted.
- Step 4: Divide the mushroom and spinach mixture evenly into each ramekin. Make a small well in the center, then carefully crack an egg into each. Season each egg with a pinch of salt and pepper, drizzle with cream, and sprinkle parmesan over the top.
- Step 5: Bake in the oven for 12 to 15 minutes until the egg whites are set and yolks are cooked to your preference. Start checking at 12 minutes as ovens and ramekin sizes vary. Remove from oven slightly undercooked if you prefer runny yolks, as eggs will continue to cook slightly when resting.
- Step 6: If using, sprinkle smoked paprika and chopped chives on top. Serve immediately with warm bread for dipping.
Tips & Variations
- For extra richness, try adding a small dollop of crème fraîche on top before baking.
- You can substitute fresh thyme with rosemary or tarragon for a different herbal note.
- Use baby kale or Swiss chard instead of spinach if preferred.
- For a vegetarian but heartier version, add diced roasted potatoes under the mushroom mixture.
Storage
Store any leftovers covered in the refrigerator for up to 2 days. To reheat, warm gently in a low oven or microwave until heated through, though the eggs may become firmer. It’s best enjoyed fresh for optimal texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen mushrooms for this recipe?
Fresh mushrooms are best because they hold texture and flavor better, but if using frozen, thaw and drain well before cooking to avoid excess moisture.
What if I don’t have ramekins?
You can use small oven-safe bowls or a shallow baking dish, but cooking times may vary. Keep an eye on the eggs to avoid overcooking.
Print
Baked Eggs with Mushrooms and Spinach (Shirred Eggs) Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Baked Eggs with Mushrooms, also known as Shirred Eggs, is a simple and elegant dish featuring sautéed mushrooms, garlic, and thyme, combined with wilted spinach and creamy baked eggs topped with parmesan and optional smoked paprika. Perfect as a comforting breakfast or brunch, this recipe delivers rich, savory flavors with a luscious, runny egg yolk center.
Ingredients
Vegetables & Herbs
- 200g / 7oz mushrooms, sliced thinly (0.3cm / 1/8″)
- 2 cloves garlic, finely minced
- 2 tsp fresh thyme leaves
- 4 cups baby spinach
- 2 tsp chives, finely chopped (optional)
Dairy & Eggs
- 30g / 2 tbsp unsalted butter
- 4 large eggs, fridge cold
- 1/4 cup thickened cream (heavy cream)
- 4 tbsp parmesan, freshly grated
Seasonings
- 1/4 tsp cooking / kosher salt
- 1/8 tsp black pepper
- Pinch salt and pepper for eggs
- 1/8 tsp smoked paprika (optional)
Instructions
- Preheat oven: Preheat the oven to 200°C / 390°F (180°C fan). Lightly oil or butter four 300ml / 10oz (1 1/4 cups) ramekins to prepare them for baking.
- Cook mushrooms: In a large skillet, melt the butter over medium-high heat. Add the sliced mushrooms and cook for about 3 minutes until they start to turn golden on the edges. Add the minced garlic, fresh thyme leaves, salt, and black pepper. Continue cooking for another minute until the mushrooms and garlic are nicely golden and fragrant.
- Wilt spinach: Add the baby spinach to the skillet and stir for 30 seconds, just until the spinach is wilted but still bright and tender.
- Fill ramekins: Evenly divide the mushroom and spinach mixture among the prepared ramekins. Make a slight indentation in the center of each mixture and crack an egg into it, ensuring the yolk sits centered. Sprinkle each egg with a pinch of salt and pepper, drizzle with thickened cream, and top generously with freshly grated parmesan.
- Bake: Place the ramekins in the preheated oven and bake for 12 to 15 minutes. The egg whites should be just set while the yolks remain cooked to your preferred doneness (runny yolks recommended). Check at 12 minutes to avoid overcooking; remember the eggs will continue cooking slightly after removal.
- Finish and serve: Sprinkle smoked paprika and finely chopped chives over the baked eggs if using. Serve immediately, ideally with warm bread for dipping and enjoying the creamy yolk and savory mushroom mixture.
Notes
- For the best texture, use cold eggs straight from the fridge to help them stay intact while baking.
- Ramekin size and oven temperature can affect cooking time; monitor eggs closely from 12 minutes onward.
- Smoked paprika and chives add extra flavor and color but are optional.
- This dish pairs wonderfully with crusty bread or toasted baguette slices.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: International
Keywords: baked eggs, shirred eggs, mushrooms, breakfast recipe, brunch, creamy eggs, spinach, parmesan
