Eggs and Spinach in Parchment

Makes 4 Servings
This is a delicious recipe to pop in the oven for dinner, lunch or breakfast. Easy to prepare and the clean up is a breeze.
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  • 4 cups fresh spinach leaves
  • 1 leek, trimmed to stalk, thinly sliced
  • 2 cups(250g) mushrooms, sliced
  • 8 eggs
  • sea salt
  • pepper
  • olive oil
  • Parmesan cheese, shaved

parchment paper - 4 pieces 12” x 18” (30.5cm x 46cm)


Preheat the oven to 350°F/176°C.

Fold each piece of parchment in half and cut into a heart shape.  Place parchment pieces onto 2 baking sheets.  

Clean spinach and set aside.  Thinly slice mushrooms and leeks.  In a large bowl take 1 cup of spinach, ¼ of the leeks and ½  cup (112.5g) mushrooms, and drizzle with olive oil.  Season with salt and pepper.  Toss and place on the right side of the parchment paper. Make two wells and crack an egg into each well.  Lightly season and seal the edges by folding over and slightly crimping the edges.

Bake for 15-20 minutes.  Slice open the top of the packet with a pair of scissors and tear back the parchment.  

Add slices of shaved Parmesan cheese and serve with your favorite crusty bread or baguette.


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