Project Description

Spinach & Mushroom Baked Eggs
4 from 1 vote
Prep Time 20 mins
Course Breakfast
Servings 4 people

Ingredients
  

  • 5 medium leeks, sliced
  • 500 g portabellini mushrooms, sliced
  • 3 cloves garlic, minced
  • 400 g baby spinach
  • 2 Tbsp butter
  • 2 Tbsp flour
  • 350 ml milk
  • 2 tsp mustard
  • Pinch nutmeg
  • ½ cup grated Parmesan
  • 4 large free-range eggs
  • Salt & pink peppercorns
  • Olive oil

Instructions
 

  • Preheat oven to 200˚C and prepare 4 ramekins on a baking tray.
    Blanch the spinach quickly by placing it in a colander in the sink. Pour over a freshly boiled kettle of water and then immediately rinse with cold water. Squeeze all the water out and set aside.
    In a large frying pan over high heat sauté the mushrooms in a drizzle of olive oil until golden brown. Set mushrooms aside. In the same pan add in the 2 Tbsp butter, the leeks and garlic and cook until the leeks are tender and the garlic is fragrant. Sprinkle in the flour and stirring constantly cook the flour for a few minutes. Pour in the milk and stir until smooth. Bring to a simmer. Season with salt, pepper, mustard and nutmeg. Once the mixture is thick, remove from the heat. Stir in the mushrooms, spinach and Parmesan.
    Divide mixture between ramekins and create a well in the centre of each one. Crack an egg into each well and bake for 10-15 minutes until the eggs are cooked to your liking. Sprinkle with some crushed pink peppercorns and serve.