Baked egg, mushroom & spinach cocotte

This is such a delicious and healthy breakfast idea! It is best enjoyed while still warm with a very toasted slice of multigrain sourdough bread, and a coffee!


Recipe for Baked egg, mushroom and spinach cocotte:


– 8 oz mushrooms, sliced
– tiny bit of butter
– 1 tsp of canola oil
– salt and pepper
– handful of fresh spinach
– grated mozzarella cheese
– 1 egg
– more prepper for the top
– slice of multigrain toast


  1. Preheat oven to 400°F. Prepare a little round baking dish, called cocotte.
  2. Sautee your mushrooms: Place a frying pan over medium-high heat, add butter and oil. Once hot, add sliced mushrooms and stir until cooked, around 3-5 minutes.
  3. Sprinkle with some salt and pepper. Turn off heat and stir in the spinach until slightly wilted. Place this mixture into a cocotte baking dish.
  4. Add some grated mozzarella cheese on top.
  5. Carefully crack your egg in the middle.
  6. Bake in the preheated oven for 12-14 minutes, until the egg whites are set.
  7. Take out of oven, let stand for a few minutes.
  8. Eat slowly, while sipping your coffee and enjoy the present moment!



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