Vegetarian mains
Baked eggs with spinach and mushrooms
This is a very speedy, easy vegetarian recipe that works well as a brunch, lunch or last-minute dinner. It's easily doubled or tripled, and can be adapted as you like – a pinch of chilli or other spices with the mushrooms, a grating of Gruyère, Pecorino or Parmesan on top. Eat with toast or fresh crusty bread.
Ingredients
- 2 tbsp olive oil
- 125g mushrooms, wiped clean and sliced
- 225g spinach, tough stalks removed, larger leaves roughly chopped
- a little nutmeg, grated
- 2 eggs
- 2 tbsp double cream
- salt and pepper
Method
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Step 1
Preheat oven to 200°C/Gas 6.
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Step 2
Heat the oil in a frying pan, add the mushrooms and fry for a minute or so to soften.
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Step 3
Add the spinach and a little freshly grated nutmeg and stir until the leaves have just wilted.
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Step 4
Season with salt and pepper. Transfer to a baking or gratin dish.
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Step 5
Carefully break an egg into each side of the dish, leaving each one intact as if you were cooking a fried egg.
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Step 6
Drizzle over the cream.
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Step 7
Bake for about 8-10 minutes, until the eggs are just starting to set.
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Step 8
They will carry on cooking in the dish, so don't overdo them at this stage.
