Baking with parchment is something you should try at least once in your life. I love recipes that don’t require a ton of pots and pans and even better you get to throw away the container so there is no clean-up afterwards. The hardest part of this recipe is cutting the parchment so it really isn’t very hard at all. I found some lovely baby kale but any dark leafy green would work here, spinach, mustard greens or collards could all be substituted.
This weekend is the first weekend since before the holidays started that I don’t have a party to host or a tournament to attend and I’m looking forward to it. I’d like to take my camera out and take some shots of something besides food for a change. Hopefully I’ll have some photos to share with you next week!
Parchment baked eggs with mushrooms and kale
- 1/2 pound baby kale or spinach
- 1/2 pound cremini mushrooms, sliced
- 1 teaspoon olive oil
- 2 eggs
- 1 meyer lemon, thinly sliced
- salt and pepper to taste
Pre-heat the oven to 375 degrees. Make 2 parchment packets by folding two large pieces of parchment in half then cutting each into a semi-circle (when the paper is unfolded it will look like a heart).
Lay each piece of parchment out flat on a rimmed baking sheet and lightly spray the parchment with cooking spray or rub lightly with olive oil. In a large bowl combine the kale and mushrooms with the teaspoon of oil and 1/2 teaspoon salt and a few grinds of black pepper. Toss the mixture together so that all the vegetables are coated with the oil. Divide the vegetables between the two pieces of parchment making a little well in the center, crack one egg in the center and season lightly with salt and pepper. Lay 2-3 pieces of lemon on top of the kale. Seal each package, tightly folding and pleating the edges from one corner around to the opposite side.
Place the packets in the oven and cook for 7-8 minutes until the whites are set but the yolks are still runny.