Every week, we’re spotlighting a different food blogger who’s shaking up the blogosphere with tempting recipes and knockout photography. Here, Naomi Robinson of Bakers Royale shares a veggie-forward breakfast topped with oozy baked eggs to get you going in the morning.
Eggs and vegetables make for a light, but hearty breakfast. Photo: Naomi Robinson
Baked Eggs With Spinach, Mushrooms, and Leeks
I absolutely love mixing the flavors of mushrooms and leeks together. Of course, I had to throw some spinach in for some healthy greens.
3 tablespoons olive oil, reserving one 1 tablespoon for brushing
½ small onion, chopped
2 cups. cremini mushrooms
½ cups leeks
6 cups baby spinach (6oz)
Salt and pepper to taste
6 slices crusty bread
1 cup finely grated parmesan
5 large eggs
¾ cup whole milk
1 cup gruyere cheese
Brush one tablespoon of oil into a 12-inch oven-safe pan or a 9-by-13-inch baking dish. Preheat oven to 325°F.
Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Stir in onions and cook until softened, about 5 minutes. Add in the mushrooms and leeks and cook until they are softened, about about 3 minutes. Stir in the spinach and cook until wilted, about 2 minutes. Remove from heat and set aside to cool.
Arrange bread slices in a single layer in the skillet. Layer bread with the mushroom mixture. Crack eggs on top. Season with salt and pepper. Pour milk evenly over top and sprinkle with cheese. Bake in oven until eggs are set, about 25-30 minutes.
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What’s your favorite way to eat eggs? Tell us below!