Baked Eggs with Spinach and Mushroom
Baked Eggs with Spinach and Mushroom
Nutritional Info: Calories: 439cal, Protein: 18g, Carbohydrate: 8g, Fat: 32g Ready in about: 25 minutes, Servings: 3  Ingredients: -
  • 3 tbsp. butter
  • 1½ cups chopped mushrooms
  • 1½ cups chopped spinach
  • 3 tbsp. dry sherry
  • 1 tsp. ground nutmeg
  • ¼ cup + 2 tbsp. double cream
  • 6 large-size eggs
  • 1 tbsp. chopped chives
Instructions: -
  • Set the oven range to 190ºC/375ºF/Gas 5 to preheat. Heat the butter in the large deep-frying pan over medium heat, then add the mushrooms and fry for 8-10 minutes until they are deep golden brown. Make sure to season properly.
  • Add the spinach to the pan; cook, constantly stirring, until the spinach is wilted and the water has been completely evaporated. Cook more for 2 minutes until the sherry has evaporated.
  • Add the nutmeg, and then divide the mixture among six buttered ramekins. Pour 1 tbsp cream over each and then crack an egg into the center of each.
  • Fill a baking dish or roasting tin halfway with boiling water so that the water comes up about 2cm up the sides of the ramekins. Pour boiling water into the baking dish or roasting tin halfway through.
  • Bake for 10-15 minutes until the egg white is set, but the yolk is still runny, depending on your preference. Remove the ramekins from the dish as soon as possible to avoid them from continuing to cook. Sprinkle chop chives on top and serve.

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