Baked Eggs with Sauteed Mushrooms & Spinach

In my home, eggs are typically a breakfast food or included in any baked good. They are not, however, often served at dinner, with vegetables. I was intrigued by a recipe in Food & Wine in the October issue that highlighted an egg dish made with spinach and mushrooms, and decided to try and incorporate it into one of our weekly meal plans.

At first, I could not understand why someone would want eggs at any other meal besides breakfast, but after devouring this delicious dinner, I totally get it. Eggs are meant for dinner too. The combination of wine soaked mushrooms and a sauteed kale (spinach if you'd like), is heavenly, and paired with some sunny side up eggs, the meal turns into a real winner. Additionally, this meal is quick to make, so it's a perfect weeknight dinner!

Food & Wine magazine has truly wowed me with their last few issues. I am certainly glad that I subscribe to it now, and most definitely will in the future, as long as the recipes are this great. Unfortunately, this will also mean my stack of magazines will not diminish any time soon. Any suggestions for keeping recipes from magazines in a more organized, less space taking way?

Baked Eggs over Sauteed Mushrooms & Spinach
adapted from Food & Wine Magazine

Ingredients
1 tablespoon olive oil
1 large leek, white and light green parts only, cut into 1/2-inch pieces- I used an onion
1 tablespoon unsalted butter
1 pound white or cremini mushrooms, thinly sliced (about 6 cups)
1 tablespoon soy sauce
1/4 cup dry red wine
5 ounces baby spinach- I used kale
Salt and freshly ground pepper
4 large eggs
4 slices of whole-grain toast

Preheat the oven to 350°. In a deep skillet, heat the olive oil. Add the leek and cook over moderate heat, stirring, until softened, about 3 minutes. Stir in the butter and mushrooms. Cover and cook, stirring occasionally, until the mushrooms are softened and most of the liquid is released, about 7-10 minutes. Uncover and add the soy sauce and red wine and cook over moderately high heat, stirring, until the liquid is reduced to 2 tablespoons, 5 minutes. Add the spinach (kale) and stir until wilted, 2 minutes. Season with salt and pepper.
Coat four 1-cup ramekins or small gratin dishes with oil. Transfer the mushrooms and spinach to the ramekins and crack an egg on top of each. At this step, I just kept my entire dish in my cast iron skillet, and cracked eggs on top. Bake for 10 to 12 minutes, until the white is barely set and the yolks are runny. Let stand for 2 minutes; serve with the toasts.