Egg dishes,  The Breakfast Bin

Say hello to my new obsession– baked eggs!

Actually I have another three new obsessions that are unrelated to baked eggs that I really want to talk about first, just to start this post off a little differently. 

Has anybody seen this new TV series called Agent Carter? The Agent Carter that was Captain America’s first love. The show stars the very beautiful Miss Hayley Atwell, plus a supporting role by Chad Michael-Murray of One Tree Hill fame. I discovered it just recently and shot through all the current episodes in one night. The Stark family butler Jarvis and Agent Carter both make for eye and ear candy with their action-packed antics and British accents. I also love how the show has a way of displaying girl power through Agent Carter despite her living in a time period where feminism was basically nonexistent. I’m quite enamoured by the fantastic dynamics and the retro feel of the show so far!

If any of you partake in Asian drama binge-ing, then sign me up for the the fan club of SBS’s Punch starring Kim Rae Won. I don’t watch TV regularly, but when I get hooked on a show then expect me to stay in and marathon the thing, which is exactly what I did because I got into Punch 10 episodes late. I must say I’m rather picky with Korean dramas because they tend to become illogical, outrageous, and/or repetitive in plot, but by jove is Punch freaking amazing. Everything just works perfectly! Script, acting, pacing… EVERYTHING, I tell you! But I admit if you’re not into legal dramas and serious dramas with nearly no romance then you probably will not like this. (Guess you can always do a marathon of Pinocchio, which based on the few episodes I’ve seen looks pretty good.)

This third one has nothing to do with TV, but I just wanted to share that I have this new-found appreciation for shooting out on the streets, whether I’m in the photo or not. I didn’t realize it before but as I was prepping for this post about my New Year’s break in Hong Kong on my personal blog, I couldn’t stop myself from looking at the photos of the street scenes. What I like about street photos in a bustling place is that they usually give this feeling that you’ll get somewhere if you just keep going. There’s so much life and energy. I love being outside and on the streets when I’m in countries nicer (and safer!!!) than the one I actually live in.

But an obsession of mine that’s been constant? Breakfast food. I have always loved eating a hearty leisurely breakfast and think that that’s one of the greatest things one can AND SHOULD enjoy during the weekend. But now I have discovered the charms of baked egg dishes for breakfast, and I am officially on a mission to collect as many recipes as possible! It’s the most weird and mundane thing to make an obsession out of, isn’t it? Sunny baked eggs.

Since it’s Friday today, I just thought this would be a great breakfast idea to brighten up your weekend morning! 🙂

I’ve been trying to make sense out of this sudden love for baked eggs. I really love the way they look. The eggs look kind of like they are sitting there in a pattern, and yet they’re asymmetrical at the same time. Like organised chaos, if you will. The yellow yolks are like suns popping out in the sky; similar to how they would look in a child’s drawing– round and impossibly bright yellow. It just feels good to look at. And I love that when you eat them they’re kind of nice and saucy too, thanks to the other stuff you put them with. (And don’t you just love cracking that yolk and having it run all over your toast?!)

So this recipe is like a complete breakfast meal in layers. Underneath you have your toast, then your sautéed mushroom and spinach. I totally recommend using baby spinach so that it retains a nicer texture after being cooked then baked. But actually this doesn’t have to strictly be just a Mushroom-Spinach Baked Eggs recipe. I mean, you can just use whatever leafy veggie is your favourite or is available at home. To finish, crack eggs on top then sprinkle a bit of cheese; pour in the milk that will bind everything together, then top with some dried herbs before popping it all in the oven.


This dish is literally a simple yet complete meal in a pan. You got your share of carbs, protein, and calcium as well as nutrients from veggies and mushrooms all in one super filling slice! I am typically at my hungriest during breakfast-time but one slice is all I needed of this and I was good to go.

You can slice this evenly into six servings and you don’t have to worry about whether the eggs and all the other toppings will be sitting on top of each piece of toast. They will. You can serve these with some more pepper and more dried basil, plus Sriracha, all on the side in case others want to really up the taste of their eggs.

Mushroom-Spinach Baked Eggs

A great hearty breakfast dish that is a complete meal in itself; with toast underneath, a layer of veggies and mushrooms at the middle, then eggs and cheese on top, brought together by a dash of milk!
Servings 6


  • 2 Tablespoons extra-virgin olive oil, plus more for brushing
  • 1 small onion, chopped
  • ½ lb. mixed mushrooms, sliced (use what is available or your favourites)
  • salt and freshly ground pepper
  • 6 cups about 6 ounces baby spinach
  • 6 slices bread of choice, I used wheat bread
  • 6 large eggs
  • ½ cup whole milk
  • ¾ cup shredded Gruyere or cheddar cheese
  • Dried basil or Italian Seasoning
  • Sriracha, for serving


  • 1. Heat the olive oil in a large skillet over medium-high heat. Add chopped onion and cook, stirring occasionally, until golden and transparent.
  • 2. Add the mushrooms and let cook without stirring until they begin to brown, about 2 minutes. Add about 1/2 teaspoon salt, and pepper to taste. Continue cooking, stirring occasionally, until soft and juices come out, about 4 more minutes.
  • 3. Add the spinach and cook until wilted, about 2 minutes. Give the spinach and mushroom a good mix to make sure all the ingredients are well-distributed. Remove from the heat and let cool.
  • 4. While spinach-mushroom mixture is cooling, lightly toast your bread. Preheat the oven to 350°F (180°C). Brush a 9 x 13-inch baking dish with olive oil.
  • 5. Arrange the toasted bread in the dish in a single layer with the edges packed together or slightly overlapping, then spoon the mushroom-spinach mixture evenly on top.
  • 6. Crack an egg on top of each piece of bread; Season with salt and pepper, plus a little bit of dried herbs. Pour the milk evenly over the top and sprinkle with cheese. Bake until the egg whites are set, 25 to 30 minutes.
  • 7. Serve hot with a side of Sriracha, if desired.


Adapted from Food Network
I think this year you can expect a bit more breakfast food on the blog. I’m exploring more baked egg recipes (sorry not sorry!) plus I’m going to attempt to poach some eggs for some homemade Eggs Benedict. I’ve never tried making that before. Are you as excited as I am??? I also unearthed our waffle maker from the storage room, so guess what I’m making with that! Teehee.

But for today, something a little easy and quick for a Sunday breakfast treat perhaps? Have a great weekend, folks!

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