For Christmas I went over to a friends house for brunch. To feed this gathering I made Mushroom-Spinach Baked Eggs. This meal can be prepared the night before and then finished off the fallowing morning. The whole to prepare the whole meal it took about 30 minuets and baked about a half an hour. I found this recipe in the December issue of Food Network.  

2 tablespoons E-Voo, plus more for brushing 

1 small on one, chopped

1/2  pound white mushrooms, sliced 

Kosher salt & pepper 

6 cups baby spinach 

6 slices potato bread, lightly toasted 

6 large eggs 

1/2 cup whole milk 

3/4 cup shredded gruyere cheese

1. Heat the E-voo in a large skillet over medium-high heat. Add the onion and cook, stirring occasionally, until gold, about 8 minutes. Add the mushrooms and cook, undisturbed, until they begin to brown, about 2 minutes. Add 1/2 teaspoon salt, and pepper to taste; continue cooking, stirring occasionally, until soft, about 4 more minutes. Stir in the spinach and cook until wilted, about 2 minutes. Remove from the heat and let cool.   

2. Brush a 9-by-13inch baking dish with olive oil. Arrange the bread in the dish in a singly layer with the edges slightly overlapping, then spoon the mushroom-spinach mixture on top. If making ahead, cover and refrigerate overnight. 

3. When ready to bake, preheat the oven to 350. Crack an egg onto each piece of bread; season with salt and pepper. Pour the milk evenly over the top and sprinkle with the cheese. Bake until the egg whites are set, 25 to 30 minutes. 

-Jason