MUSHROOM-SPINACH BAKED EGGS
2 TBS Olive Oil
1 Small Onion (chopped)
1/2 LB Fresh Mushrooms (sliced)
6 CUPS Spinach (about 6 OZ)
6-8 Slices of French Bread (lightly toasted)
6 Large Eggs
1/2 CUP Whole Milk (try an organic from a local producer)
3/4 CUP Swiss Cheese (shredded). If you do not prefer swiss, you can sub any favorite cheese flavor (harvarti, parmesan, cheddar).
Heat olive oil over medium-high heat. Add the onion and cook until golden (stirring to avoid burning). Add the mushrooms and cook until they begin to brown. Continue cooking until, stirring occasionally, soft. Stir in the spinach and cook until wilted. Remove from heat and allow to cool. Brush a 9-by-13 baking dish with olive oil. Arrange bread slices in a single layer. Spoon the mushroom-spinach mixture on top. Preheat oven to 350 degrees. Crack an egg onto each place of bread. Season with salt and pepper to taste. Pour the milk evenly over the top and sprinkle with cheese. Bake until the egg whites are set (about 25-30 minutes).