Eggs with Mushrooms and Spinach | Everyday Food with Sarah Carey

I love making eggs for dinner. They're one of my top picks for a meat-free source of protein, and they cook up so fast and so easily. For today's recipe, I partner them with chopped mushrooms and frozen spinach, and that's it -- dinner's done! I'm baking my eggs in individual ramekins, covered with parchment paper -- it's kind of a fancy presentation -- but you can also bake each serving in parchment packets for a different dramatic effect. What's not to love?
Sarah's Tip of the Day:
In the video, I'll show a trick to prepping the spinach so the final dish doesn't turn out too watery. Tune in!
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Recipe Ingredients:
4 teaspoons extra-virgin olive oil, plus more for brushing
1 box (10 ounces) chopped frozen spinach, thawed and squeezed dry
8 ounces cremini mushrooms, coarsely chopped
8 large eggs
Coarse salt and ground pepper
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question "What's for dinner?" is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Eggs with Mushrooms and Spinach | Everyday Food with Sarah Carey