Spinach and mushroom baked eggs
Serving size: Serves 4
Cooking time: Less than 60 minutes
Spinach and mushroom baked eggs
INGREDIENTS
80g butter
200g button mushrooms, sliced thinly
100g baby spinach leaves
4 slices (60g) prosciutto, chopped finely
8 free-range eggs
1/2 cup (60g) grated cheddar cheese
METHOD
1 Preheat the oven to 180°C (160°C fan-forced). Use 20g of the butter to generously grease four 2/3 cup (160ml) ovenproof dishes. Place dishes in a baking dish.
2 Heat the remaining butter in a large non-stick frying pan; add mushrooms, cook, stirring occasionally, over medium heat until golden brown. Add the spinach; cook for a further 1 minute or until the spinach is wilted. Divide the mixture between the dishes; top with prosciutto.
3 Whisk the eggs in a large bowl with sea salt and freshly ground black pepper. Pour the egg into the dishes; sprinkle with cheese. Pour boiling water into baking dish to come halfway up the sides of the dishes. Bake for about 20 minutes or until the egg is set. Grill tops to brown the cheese, if desired.
4 Serve with fingers of buttered toast.
Not suitable to freeze or microwave.
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