Baked Eggs with Spinach and Mushrooms

My brunch arsenal, the dishes I’ve made enough times that they no longer cause any furrowed brows — a core entertaining principle here at House Smitten Kitchen (sigil: ) — is as follows: bacon (always roasted in the oven, I mean, unless you were hoping to mist yourself with *); some sort of fruit salad (either and vanilla bean-scented yogurt or mixed citrus segments, sometimes with mint and feta); ; a pitcher of , a bottle of champagne and a couple carafes of freshly-squeezed grapefruit or orange juice, blood orange whenever available; something sweet () and eggs. As I dictated years ago, , thus pancakes, individually fried slices of French toast, omelets and even eggs baked in ramekins, as they may be, are verboten. I’ve been there, I’ve done that, and it’s always the worst.