#tbt to the best eggs I’ve ever made in my life. Oh wait, that was today.

These eggs are out of control good. They make you scream words that you never thought that you’d scream in your kitchen. Unless, that is, you break something.

Nothing was lost in the making of these eggs, unless you count my sanity. I literally could not believe how delicious they were. “These are so f***ing good,” I said to no one. Maybe I was talking to the eggs.
ANYWAY. Make these immediately. Trust me. You probably have most of the ingredients sitting around at home (or you should), and they’re crying out to be used. I’ve tried my fair share of eggs and nothing compares to these.

Here’s a song that comes close to describing how I felt when I tried the eggs, but doesn’t completely encapsulate it.

Baked Eggs with Mushrooms and Spinach (from me, to you)

Ingredients

1 tbsp butter, plus more for coating the pan
8 oz mushrooms, sliced (any variety will do but I like baby bella)
salt and pepper
2 cups baby spinach leaves
1 clove garlic, chopped
2 tsp thyme leaves
4 eggs
1/3 cup Gruyère cheese
2 tbsp half and half

Directions

Preheat your oven to 400 degrees F. Grease an 8×8 baking dish and set aside.

Heat 1 tbsp butter in a medium skillet over medium-high heat. Once the butter is frothing, add the mushrooms and season generously with salt and pepper. After a couple minutes, add the spinach and stir once. Allow the leaves to wilt and then stir in the garlic and thyme. Cook for another 2-3 minutes until the mixture is fragrant.

Scrape the mushroom/spinach mixture into the pre-greased baking dish. Crack four eggs on top and then sprinkle with cheese and half and half.

Bake in the oven for 10-12 minutes until the yolks are barely runny and the whites are set. Serve warm with some good, crusty toast. Enjoy!