A baked eggs dish with spinach and mushrooms has been revisited by House Smitten Kitchen as a make-ahead brunch option that also works for a weeknight dinner. The recipe, originally published seven years ago with what the author describes as a single hideous photo, has been updated with a new baking-dish method that produces what the author calls the loveliest version yet.
The dish is vegetarian and gluten- and grain-free. The author notes it can be assembled in advance and baked 30 minutes before serving, making it suitable for entertaining. The recipe calls for two pounds of wilted spinach and one pound of sauteed mushrooms, with parmesan, butter and butter helping to convince guests that the vegetables will taste good.
From Skillet to Baking Dish
For years, the dish was made in a skillet for a rustic one-pan meal. During a gathering in late January, the author's skillet was needed for something else, so the sauteed vegetables were transferred to a giant baking dish. Deep wells were made for each egg, which were dropped in and baked 30 minutes before the meal. The author acknowledges that making food prettier is not essential, but says a little extra pretty goes a long way when serving vegetables.
Brunch Arsenal and Make-Ahead Strategy
The baked eggs are part of a broader brunch arsenal at House Smitten Kitchen that includes oven-roasted bacon, fruit salad, buttermilk biscuits, Bloody Marys, champagne, freshly squeezed juice, and something sweet. The author's core entertaining principle is that everything that can be made in advance should be. Pancakes, individually fried slices of French toast, omelets, and eggs baked in ramekins are avoided because they do not fit this make-ahead approach.
The author also shares a bacon tip from Tracy of Shutterbean: go to the Whole Foods breakfast bar and fill a take-out container with their house bacon, which is usually organic, humanely raised and a pretty good value by weight. The bacon can be reheated at home on a rack, saving greasy, smoky cleanup. Alternatively, make your own bacon the day before, crisp it three-quarters of the way, and finish it in the oven before guests arrive.
Editorial Notes