Elevate your brunch game with this luxurious yet simple dish! Tender mushrooms, vibrant spinach, and rich gorgonzola meld together in a creamy sauce, crowned with perfectly baked eggs. Ready in under 30 minutes, it's a showstopper for any brunch spread, served with crusty bread or a fresh salad.
Prep the Ingredients:
Thinly slice the mushrooms, mince the garlic (or use a garlic press), and crumble the gorgonzola. If using regular spinach, chop it coarsely.
Heat the Skillet:
In a medium oven-safe skillet, melt the butter (15 g) over medium heat, then add the olive oil (30 ml). Wait until the butter is fully melted and slightly bubbling.
Sauté the Mushrooms:
Add the sliced mushrooms and cook for 5-7 minutes, stirring occasionally, until golden and any released liquid evaporates.
Add Aromatics:
Stir in the minced garlic and thyme. Cook for 30 seconds until fragrant.
Incorporate Spinach and Cream:
Add the spinach and cook, stirring, for about 1 minute until just wilted. Pour in the heavy cream, add half the gorgonzola (35 g), and season with salt and pepper to taste. Stir until the sauce is smooth and creamy.
Prepare for Baking:
If your skillet isn't oven-safe, transfer the mixture to a small oven-safe baking dish. Smooth the surface evenly.
Add Eggs and Cheese:
Gently crack 2 eggs over the mixture, spacing them evenly. Season the eggs lightly with salt and pepper, if desired. Sprinkle the remaining gorgonzola 35 g) over the top.
Bake:
Preheat your oven to 180°C (350°F). Bake for 10-12 minutes, until the egg whites are set but the yolks remain slightly runny (or cook longer for firmer yolks).
Serve:
Serve immediately with crusty bread, toasted sourdough, or a side salad for a delightful brunch experience. Enjoy the creamy, savory goodness!