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
Baked eggs with mushrooms
  • Ready in: 30 mins
  • Serves: 6
  • Price: 92p per serving
Nutritional Info
Each 205g serving contains
  • Fat med
  • Saturates high
  • Sugars low
  • Salt low
  • Energy 896KJ 214KCAL
of your reference intake.
Typical energy values per 100g: 437kJ/104kcal.
  • 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
  • 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.