Eggs with Mushrooms and Spinach
This all-in-one dish is cooked in parchment, making it healthy and a breeze to clean up.
Everyday Food, January/February 2010
67 Ratings
- 5 star values: 5
- 4 star values: 11
- 3 star values: 32
- 2 star values: 16
- 1 star values: 3
Martha Stewart Member
Rating: 5 stars
It was delicious. My family ate it all up. Comments: oil both sides of the parchment or the yolk may stick to the top of the paper; I added granulated garlic (fresh is too strong for this dish--for me) along with salt and pepper; and I had to bake it an extra minute for the egg whites to set. I will add this recipe to my collection. It's a good recipe!
Martha Stewart Member
Rating: Unrated
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.
Martha Stewart Member
Rating: Unrated
I am anxious to try. One thing i wish with all your recipes is that you would include the nutritional value.
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Martha Stewart Member
Rating: Unrated
This was pretty good. I used chopped fresh spinach instead of frozen. Oh, and i added crushed garlic to the recipe. YUM!
Martha Stewart Member
Rating: Unrated
Is the calorie count available somewhere else on the website?
Martha Stewart Member
Rating: Unrated
I wish there were calorie counts on these recipes.
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Martha Stewart Member
Rating: Unrated
Have a look here jduche! http://www.marthastewart.com/article/cooking-school-how-to-cook-in-parchment It's pretty easy.
Martha Stewart Member
Rating: Unrated
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.