There’s a small park about a 20 minute walk from our home. It’s easy to miss, tucked off to the side of a quiet road without the usual attractions. I stumbled across it one day with my four-legged companion and discovered pretty quickly how different I felt there. There’s a stream that runs along the right side of the walking path and some heritage oaks lining the left. Those big old trees with their noble moss-covered trunks (I love running my fingers along their spine) — it’s hard not to feel awed by their visual beauty but it’s their smell that really sets my senses on fire.
Nature’s tonic. No effort required (nor desired), just a few minutes in the presence of the trees without the usual distractions. Sometimes in the undercurrent of the day, these moments seem out of reach. It’s on days like that when I feel especially grateful for the short trip and its transformative nature.
Leaving the park, Stella finds a stick (small tree) and insists on carrying it all the way home, despite the fact that it’s twice her size and hangs out a couple feet on either side of her mouth. She’s not the least bit distracted by the awkwardness of it all though, proud as punch, she trots down the street with her comically large stick in tow, delighting passersby who lower their car windows to get a better look at her antics, waving and smiling as they go. The ripple effects of joy.
Back at home, the stick is eventually released into the grass as her jaw loosens and her body jerks into a deep sleep. It will get added to the pile of honor that ‘decorates’ our yard. A few feet away, I spot the smallest sprouting of cilantro poking out of my herb garden (yes, miracles do happen). Enough to top an egg bake, me thinks.
Spinach and mushroom is one of those winning combinations I rarely tire of. I’ve used shiitake in this recipe to create a more interesting texture but any mushroom works. You can also play around with the variety of cheese to create different flavors, or omit it all together, as preferred. This egg bake has a nice rise (about an inch) and comes together easily on a slow Sunday — or maybe, for spring brunch. Enjoy!
- 1 medium yellow onion, chopped
- 2 cloves garlic, smashed, salted and minced
- 5 oz /150 g (about 2.5 cups) sliced shiitake mushroom (or mushroom of choice)
- 12 eggs
- ½ cup milk (2% or whole) + ½ cup half and half
- 1 tsp (or to taste) salt (I used onion salt with dehydrated green onion from TJ's)
- Several cracks of black pepper or to taste
- 4 oz/125 g (1 cup) grated cheese of choice (I used Monterey Jack)
- 1 large handful (about 2 oz/60 g) fresh baby spinach leaves
- 1 small handful fresh arugula leaves, chopped
- 2 Tbsp or so fresh cilantro leaves for topping ♥
- Preheat oven to 350ºF
- In a generous sized skillet, sauté onion and garlic with some olive oil over low-medium heat just until translucent - set aside.
- Add mushroom to skillet (with a touch more oil if necessary) and sauté over warmer heat until moisture is evaporated and mushrooms are seared.
- Meanwhile, in a separate large mixing bowl, whisk together eggs, salt, milk and half and half. Add cheese if using and whisk again.
- Return onion/garlic mixture to skillet with mushrooms and add whisked egg mixture.
- Using a spatula, gently fold eggs in the skillet over low'ish-medium heat (being careful not to burn the bottom) - the idea here is not to cook the eggs but gently move them around so that they just start to stick to the surface of the pan (as you move the spatula across base you should start to see a parting) add spinach and arugula to skillet and continue to fold just until greens are integrated. Remove pan from heat while egg mixture is still mostly soft/runny.
- Carefully transfer the mixture into a greased ovenproof dish (I used 8 x 11 -- 9 x 9 works well too).
- Place in oven and bake uncovered for 25-30 minutes, until egg has puffed and is beginning to turn golden around the edges.
- Carefully remove the egg bake from oven, allowing it to cool before serving.
- Garnish with cilantro sprigs and serve with salad, as desired.
Looks good. Bake at what temperature? No mention of the arugula in the directions….add with the spinach?
You’re absolutely right! Thank you for letting me know and apologies for the oversight – the post has been updated (350/greens go in together). I hope you enjoy this recipe if you give it a try; Cheers.
I like the combination of ingredients in your egg bake. Sounds like a wonderful lunch or dinner.
I wouldn’t be able to live in the countryside (or in a calm residential area), but I love walks in a park from time to time and couldn’t imagine living in a city without green spaces… I also like riversides, easily accessible in certain cities. So soothing in summer heat…
Your baked egg dish sounds amazing! I love eggs in all the possible forms and I eat lots of them, but I’ve never tried baking anything similar. Thank you so much for inspiration! I rarely forget egg dishes I saw and loved, so I hope I won’t forget to try your egg bake.
I can just see your four legged daughter carrying that oversized stick (or small tree, as you put it), it put a huge smile on my face. On Sunday, we walked down to our park to see the Japanese Cherry Blossoms (spectacular, by the way) and assess the damage the ridiculous wind caused last week. They take very good care of the trees in High Park so the fallen were few and far between fortunately, but the scent around the few freshly fallen was intoxicating! It instantly transported me to my happy place, so I know exactly what you mean. Spring also has a scent here, the musty smell of the defrosting ground and the fresh green smell of the explosive green growth, it’s spiritual.. It’s also mesmerizing (to me anyway), that one moment, everything is ‘dead’ and the next it is bursting with life! Like it went from monotone grey to busting with colour. When I see my own garden explode, I get giddy and so happy. I cannot wait to plant my own fresh herbs again (waiting with bated breath for May 2-4!)
Your egg bake looks delightful, I too adore the combination of flavours you’ve chosen. And the wilted greens…soo good. This recipe would make a very tasty lunch today!
A beautiful post. Love the recipe. There’s something magical about the combination of spinach and mushrooms!
We live across the street from a park and it is so much fun in the morning watching people and their dogs. The neighbor behind us has a huge German shepherd that carry a log (just like you described) into the park every morning, lays it down, go running around the park, then picks it back up on his way out. It’s so fun to watch. :)
Your breakfast bake is our kind of breakfast. I love starting the day with a healthy dish like this. I’ve been making something similar all winter by using fresh Swiss chard that we managed to keep growing all winter right outside the back door. Isn’t is wonderful throwing homegrown stuff in dishes. YAY – spring is here!!! Wonderful dish Kelly!
Looks Delicious Kelly! Exciting to see those first growths from your herb garden, nice that you added it to this dish! I agree, the blog is beautifully written :) LOL about Stella!
I like the idea of the transformative power of nature and couldn’t agree more. I can imagine the whole scene unfolding with the pooch (including the jovial onlookers!)
I absolutely adore this type of meal.. to me, it’s perfect! Light but filling, full of flavor!
and the park sounds like a dream – I often describe these moments of awe in front of nature as “who needs drugs?” it is all so amazingly beautiful and intense, nothing like having a totally naked mind to capture it.. in my opinion, I know I’m part of a minority ;-)
“The ripple effect of joy” so true! Beautifully written blog Kelly. I like how you’ve incorporated so many fresh greens into your egg bake including cilantro of course :-) it has that look and feel of spring, delicious.
Thank you Kelly. I feel as though I’ve been on the walk and smelled the trees (and the egg bake!), too.