Recipe: Baked Eggs with Mushrooms and Spinach

BAKED EGGS WITH MUSHROOMS AND SPINACH

"Hearty whole-grain bread is layered with a mixture of sauteed mushrooms, spinach, onions and scallions. You can add even more "veggies" to breakfast by garnishing with fresh tomatoes and wedges of avocado. To add a finishing touch, place a sprig of fresh thyme, rosemary or parsley on top of each serving. This dish makes a great brunch entree or easy dinner meal too."



6 (1 oz) slices whole-grain bread
Canola oil cooking spray
1 Tbsp. extra virgin olive oil
1 medium onion, chopped
6 green onions, chopped, including green stems
2 cups sliced mushrooms (any variety works, shitake or crimini are especially good)
Salt and freshly ground black pepper
6 cups baby spinach leaves, loosely packed
6 large eggs
1/2 cup unsweetened almond milk* or low-fat milk
1/2 cup reduced-fat cheddar, part-skim mozzarella cheese or Jarlsberg cheese
1 Tbsp. chopped parsley or chives

Preheat oven to 350 degrees F. Coat a 9x13-inch baking pan with cooking spray.

In toaster, lightly toast bread. In the prepared pan, arrange toast in flat layer.

In large skillet, heat oil over medium-high heat. Add onion and saute 5 minutes. Add green onion and saute 3 minutes.

Add mushrooms and cook until they begin to brown, about 2-3 minutes. Season to taste with salt and pepper. Cook another 4 minutes. Stir in spinach and let wilt, about 2-3 minutes.

Evenly spread mushroom and spinach mixture over toast. Crack an egg over each piece of toast. Lightly season with salt and pepper, to taste. Pour milk over eggs and sprinkle with cheese.

Bake until egg whites are set, about 28-30 minutes. Garnish with parsley or chives. Cut into 6 squares around each piece of toast to ensure neat portions. Serve hot.

*Unsweetened almond milk gives this dish a rich flavor in a healthier way than cream. Almond milk can be a smart choice for people who have difficulty digesting lactose; as a substitute for calcium-rich dairy, be sure to look for brands that are fortified with calcium and vitamin D.

Makes 6 servings

Per serving: 209 calories, 9 g total fat (3 g saturated fat), 19 g carbohydrate, 13.5 g protein, 3.5 g dietary fiber, 309 mg sodium.

Source: The American Institute for Cancer Research (AICR)