Author: Laura S. Kirkley
This is il Fustino’s answer to MyPlate
Serves: 4
INGREDIENTS
3 tablespoons, il Fustino Arbequina Extra Virgin Olive Oil
1 large, leek, white & light green parts only – cut into 1/2 inch pieces
1 tablespoon, unsalted butter
1 pound, cremini mushrooms – thinly sliced
1 tablespoon, soy sauce
1/4 cup, white wine
5 ounces, baby spinach
salt and freshly ground pepper
4 large, eggs
METHOD
- Preheat oven to 350 degrees
- In a deep skillet, heat the olive oil, add the leek and cook over moderate heat, stirring until softened about 3 minutes
- Stir in the butter and mushroom. Saute for 3 minutes.
- Add wine.
- Cook, stirring occasionally, until the mushrooms are softened and liquid is reduced to 2 tablespoons, about 5 minutes
- Add the spinach and stir until wilted, about 1 minute
- Season with salt and pepper
- Coat four 1-cup ramekins or small gratin dishes with olive oil
- Transfer the mushroom and spinach mixture to the ramekins and crack an egg on top of each
- Bake for 10 to 12 minutes, until the white is barely set and the yolks are runny
- Remove from over and let stand for 2 minutes
- Serve with whole-grain toast points or fresh Baguette
