GOOD TO KNOW Cooking in parchment packets is a low-fat, no-mess technique for preparing eggs. Here, mushrooms and spinach—and a mere drizzle of olive oil—are baked along with the eggs for a delicious meal any time of day.

　　

Ingredients

serves 4

　　1 tablespoon plus 1 teaspoon olive oil, plus more for brushing

　　1 package (10 ounces) frozen chopped spinach, thawed and squeezed of excess liquid

　　8 ounces cremini mushrooms, trimmed and coarsely chopped

　　8 large eggs

　　Coarse salt and ground pepper

　　

Step 1

Preheat oven to 400°F, with racks in upper and lower thirds. Cut four 24-inch-long pieces of parchment; fold each piece in half, then cut into a half-heart shape. Unfold and place two pieces on each of two rimmed baking sheets.

　　

Step 2

Brush half of each parchment heart with oil. Place spinach and mushrooms on oiled halves of parchment. Crack 2 eggs over each and drizzle each with 1 teaspoon oil. Season with salt and pepper. Fold each packet into a “classic” shape (see page 19).

　　

Step 3

Bake until packets are fully puffed (egg whites will be set), rotating sheets from top to bottom and front to back halfway through, 6 to 9 minutes. Serve immediately.

　　

note

Step 4

This recipe works best with white parchment; the brown type absorbs more heat, leading to overcooked eggs.

　　

nutrition information

Step 5

(Per Serving)

　　

Step 6

Calories: 222

　　

Step 7

Fat: 15.2g (3.8g Saturated Fat)

　　

Step 8

Protein: 16.8g

　　

Step 9

Carbohydrates: 6.1g

　　

Step 10

Fiber: 2.5g

　　Everyday Food: Light