Baked eggs with mushrooms

Baked eggs with mushrooms

To get ahead, cook the vegetable mixture the day before, then reheat and prepare from step 3

By , 21 September 2015

Be the first to rate this recipe

Baked eggs with mushrooms
  • 30 Mins
  • Serves: 6
  • Price: 92p per serving
Nutritional Info
Each 205g serving contains
  • Energy

    895KJ

    214KCAL

    11%
  • Fat

    15.9g

    med

    23%
  • Saturates

    7.0g

    high

    35%
  • Sugars

    1.7g

    low

    2%
  • Salt

    0.60g

    low

    10%
of your reference intake.
Typical energy values per 100g: 437kJ/104kcal.
Ingredients
  • 25g butter, plus extra for greasing
  • 250g chestnut mushrooms, sliced or chopped
  • 2 Asda Shallots, finely chopped
  • 2 x 160g bags baby spinach, ready washed
  • Small pinch grated nutmeg
  • 6 large free-range eggs
  • 75g Emmental, grated
  • Toast, to serve
Method
  • Pre-heat the oven to 190C/170C Fan/Gas 5. Grease 6 ramekins with a little butter. Put a kettle of water on to boil.

  • Cook the mushrooms and shallots in the butter until they are soft and any mushroom juices have evaporated. Add the spinach and cook until it wilts. Stir in the nutmeg and season with pepper.

  • Divide the vegetable mixture between the ramekins. Make a shallow hole in the veg with the back of a spoon. Break an egg into each hole and sprinkle the cheese on top.

  • Put the ramekins in a roasting tin and pour in enough boiling water to come halfway up the sides. Bake for 20 minutes or until the whites are set but the yolks are still runny. Serve with toast.