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Under 30 Minutes

Eggs with Mushrooms and Spinach

  • Prep:
  • Total Time:
  • Servings: 4
Eggs with Mushrooms and Spinach

Source: Everyday Food, January 2010


  • 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


  1. 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.

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

Cook's Note

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

Reviews (7)

  • rubygott 26 Jul, 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.

  • SusanOMara 4 Jan, 2011

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

  • emmabaz 4 Jan, 2011

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

  • egambrell 4 Jan, 2011

    Is the calorie count available somewhere else on the website?

  • gr8designer 4 Jan, 2011

    I wish there were calorie counts on these recipes.

  • cbensen 27 May, 2010

    Have a look here jduche! It's pretty easy.

  • BodhiMonkey 25 May, 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.

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