This is a breakfast recipe for a weekend, when you have more time to prepare.  Is not a “long time prepare” kind of recipe, but you’ll need more minutes than a smoothie.


This recipe is for 4 servings and you’ll need these ingredients:

1 tablespoon olive oil;

1 large leek, white and light green parts only, cut into ½- inch pieces;

1 tablespoon unsalted butter;

1 pound white o cremini mushrooms, thinly slices (6 cups);

1 tablespoon soy sauce;

¼- dry red wine;

5 ounces baby spinach;

Salt and freshly ground pepper

4 large eggs

4 slices of whole-grain toast;


Preheat the oven to 350 degrees. Heat the olive oil in a deep skillet. Add the leek and cook over moderate heat, stirring, until softened, do this for 3 minutes. Stir in the butter and the mushrooms. Cover and cook, stirring occasionally, until the mushrooms are softened and a lot of liquid is released, you’ll need 7 minutes.

Uncover the soy sauce and red wine and cook over moderately high heat, stirring, until the liquid is reduced to 2 tablespoons, 5 minutes. Don’t forget to add salt and pepper.

  1. Try to Coat four 1 – cup ramekins or small gratin dishes with oil. Transfer the mushrooms and spinach to the ramekins and crack an egg carefully on top of each. Bake this for 10 to 12 minutes, until the white is barely set and the yolks are still runny. Let it stand for 2 minutes, and serve it with a toast.