Everyday Food editor Sarah Carey shows you how to make a light dinner salad that's also hearty and satisfying.
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.
This recipe works best with white parchment; the brown type absorbs more heat, leading to overcooked eggs.
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.
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.
Have a look here jduche! http://www.marthastewart.com/article/cooking-school-how-to-cook-in-parch... It's pretty easy.
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.