Potato and Egg Cocottes

Ingredients

1 lb. baby potatoes
1 Tbs. olive oil
2 cups sliced shitake mushrooms (4 oz.)
1 cup sliced cremini mushrooms (2 oz.)
1 small onion, thinly sliced (1 cup)
2 cups baby spinach (2 ½ oz.)
1 ⅔ cups prepared creamy portobello mushroom soup
1 cup shredded fontina cheese (4 oz.)
4 large eggs

Method

1 Place oven racks in center and top positions, and preheat oven to 400˚F. Coat four 1-cup ramekins with cooking spray.

2 Microwave baby potatoes on high power 8 minutes, or until just fork-tender.

3 Meanwhile, heat oil in large non-stick skillet over high heat. Add mushrooms and onion, and season with salt and pepper, if desired. Cook 5 minutes, or until onions are softened and mushrooms start
to turn golden. Stir in spinach and soup; cook 2 minutes, or until soup is bubbling around edges of pan and spinach is wilted.

4 Lightly mash potatoes with potato masher or large serving fork. Divide among ramekins. Scatter half of cheese over potatoes; pour soup mixture on top. Scatter remaining cheese on top. Crack 1 egg over cheese in each ramekin.

5 Bake on center rack 13 to 15 minutes, or until bubbly. (Eggs will not be fully cooked.) Transfer pan to top rack, and increase oven heat to broil; broil 1 to 2 minutes, or until egg whites are firm and yolks are still runny. Season with salt and pepper, if desired.