Back to Eggs with Mushrooms and Spinach All Reviews for Eggs with Mushrooms and Spinach - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Read the full recipe after the video. Recipe Summary prep: 15 mins total: 20 mins Servings: 4 med105388_0110_pap_eggs.jpg

Ingredients Ingredient Checklist 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

Cook’s Notes This recipe works best with white parchment; the brown type absorbs more heat, leading to overcooked eggs.

Gallery Read the full recipe after the video.

Recipe Summary prep: 15 mins total: 20 mins Servings: 4 med105388_0110_pap_eggs.jpg

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary prep: 15 mins total: 20 mins Servings: 4

Recipe Summary

prep: 15 mins total: 20 mins

Servings: 4

prep: 15 mins

total: 20 mins

prep:

15 mins

total:

20 mins

Servings: 4

4

med105388_0110_pap_eggs.jpg

med105388_0110_pap_eggs.jpg

Ingredients

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

Directions

Preheat oven to 400 degrees, with racks in upper and lower thirds. Prepare four 24-inch-long pieces of parchment according to classic method. Place two pieces on each of two rimmed baking sheets. Brush half of each heart with oil. Place spinach and mushrooms on oiled halves of parchment. Crack 2 eggs over each and drizzle them with 1 teaspoon oil each. Season with salt and pepper. Fold each packet into a classic shape.

Bake until egg whites are set, 6 to 9 minutes, rotating sheets halfway through. Serve immediately.

Cook’s Notes This recipe works best with white parchment; the brown type absorbs more heat, leading to overcooked eggs.

Cook’s Notes

This recipe works best with white parchment; the brown type absorbs more heat, leading to overcooked eggs.

Reviews (8)

 Add Rating & Review     67 Ratings   5 star values:        5    4 star values:        11    3 star values:        32    2 star values:        16    1 star values:        3

Reviews (8)

Add Rating & Review     67 Ratings   5 star values:        5    4 star values:        11    3 star values:        32    2 star values:        16    1 star values:        3

Add Rating & Review

67 Ratings 5 star values: 5 4 star values: 11 3 star values: 32 2 star values: 16 1 star values: 3

67 Ratings 5 star values: 5 4 star values: 11 3 star values: 32 2 star values: 16 1 star values: 3

67 Ratings 5 star values: 5 4 star values: 11 3 star values: 32 2 star values: 16 1 star values: 3

  • 5 star values: 5 4 star values: 11 3 star values: 32 2 star values: 16 1 star values: 3

    Martha Stewart Member     Rating: 5 stars       10/23/2015   It was delicious. My family ate it all up. Comments: oil both sides of the parchment or the yolk may stick to the top of the paper; I added granulated garlic (fresh is too strong for this dish--for me) along with salt and pepper; and I had to bake it an extra minute for the egg whites to set. I will add this recipe to my collection. It's a good recipe!  

Martha Stewart Member     Rating: Unrated       07/26/2012   Did anyone else notice that the print version of this recipe looks nothing like the video showing how it's done? And what does she mean by "brush half of each heart with oil". This came out OK but I had to fudge what I was doing along the way.  

Martha Stewart Member     Rating: Unrated       01/04/2011   I am anxious to try. One thing i wish with all your recipes is that you would include the nutritional value.  

Martha Stewart Member     Rating: Unrated       01/04/2011   This was pretty good. I used chopped fresh spinach instead of frozen. Oh, and i added crushed garlic to the recipe. YUM!  

Martha Stewart Member     Rating: Unrated       01/04/2011   Is the calorie count available somewhere else on the website?  

Martha Stewart Member     Rating: Unrated       01/04/2011   I wish there were calorie counts on these recipes.  

Martha Stewart Member     Rating: Unrated       05/27/2010   Have a look here jduche! http://www.marthastewart.com/article/cooking-school-how-to-cook-in-parchment It's pretty easy.  

Martha Stewart Member     Rating: Unrated       05/25/2010   What does "Prepare four 24-inch-long pieces of parchment according to classic method" mean? I don't come here because I'm a classically trained french chef- I come because the recipes sound delicious and easy and I'm a dope in the kitchen.

    Martha Stewart Member

    Rating: 5 stars 10/23/2015

It was delicious. My family ate it all up. Comments: oil both sides of the parchment or the yolk may stick to the top of the paper; I added granulated garlic (fresh is too strong for this dish–for me) along with salt and pepper; and I had to bake it an extra minute for the egg whites to set. I will add this recipe to my collection. It’s a good recipe!

Rating: 5 stars

Rating: Unrated 07/26/2012

Did anyone else notice that the print version of this recipe looks nothing like the video showing how it’s done? And what does she mean by “brush half of each heart with oil”. This came out OK but I had to fudge what I was doing along the way.

Rating: Unrated

Rating: Unrated 01/04/2011

I am anxious to try. One thing i wish with all your recipes is that you would include the nutritional value.

This was pretty good. I used chopped fresh spinach instead of frozen. Oh, and i added crushed garlic to the recipe. YUM!

Is the calorie count available somewhere else on the website?

I wish there were calorie counts on these recipes.

Rating: Unrated 05/27/2010

Have a look here jduche! http://www.marthastewart.com/article/cooking-school-how-to-cook-in-parchment It’s pretty easy.

Rating: Unrated 05/25/2010

What does “Prepare four 24-inch-long pieces of parchment according to classic method” mean? I don’t come here because I’m a classically trained french chef- I come because the recipes sound delicious and easy and I’m a dope in the kitchen.

All Reviews for Eggs with Mushrooms and Spinach

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Eggs with Mushrooms and Spinach

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest