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- 3 tablespoons il Fustino Arbequina EVOO
- 1 large leek, white & light green parts only, cut into 1/2″ pieces
- 1 tablespoon unsalted butter
- 1 lb cremini mushrooms, thinly sliced
- 1tablespoon soy sauce
- 1/4 cup red wine
- 5 oz baby spinach
- salt and pepper, to taste
- 4 large eggs
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 butter and mushrooms, saute for 3 minutes. Add wine and cook until mushrooms are softened and liquid is reduced to 2 tablespoons, about 5 minutes. Add the spinach and stir until wilted, about 1 minutes. 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 oven and let stand for 2 minutes, serve with toast points or a fresh baguette.