This would be great for when you have houseguests, or maybe a special brunch!
1 small onion, chopped
½ lb. white musrooms, sliced
6 cups baby spinach (about 6 oz.)
6 slices potato bread, lightly toasted
6 large eggs
½ cup whole milk
3/4 cup shredded gruyere cheese
Heat approximately 2 Tbsp. olive oil in a large skillet over medium high heat. Add the onion and cook, stirring occasionally, until golden; approx. 8 minutes.
Add the mushrooms and cook, undisturbed, until they begin to brown, about 2 minutes. Add ½ tsp. salt, and pepper to taste; continue cooking, stirring occasionally until soft....about 4 minutes. Stir in the spinach and cook until wilted, about 2 minutes. Remove from the heat and let cool.
Spray a 9x13 baking dish with cooking spray. Arrange the bread in the dish in a single layer with the edges slightly overlapping. Spoon the mushroom/spinach mixture on top.
When ready to bake, preheat the oven to 350 degrees. Crack an egg onto each piece of bread; season with salt and pepper. Pour the milk evenly over the top and sprinkle with the cheese. Bake until the egg whites are set, approximately 25-30 minutes. My eggs ended up a bit overcooked....or let's say, I was wanting my eggs to break open when I sliced into them....I'm going to have to experiment with the time to find just the right cooking time to achieve what I'm looking for - 28 minutes was too long.
Note: The recipe mentioned you can make this ahead and refrigerate overnight.....add the eggs just before you pop it in the oven.
recipe c/o: www.foodnetwork.com