Spinach and mushroom baked eggs: A healthy breakfast meal

Breakfast really is the greatest meal of the day; not just because it’s full of some of the most important nutrients for you day, but because it can be one of the tastiest meals too. This spinach and mushroom baked eggs recipe is great for the whole family and will become a regular way to start your weekend off right. Similar to a baked shakshouka, this is a one-pot meal that you can also experiment with to find your favourite variation.

ALSO READ: Crust-less mushroom and broccoli quiche with asparagus

Spinach and mushroom baked eggs tips

The mushrooms add a great meatiness to the dish as well as loads of fire and an earthy flavour which always pairs so well with eggs. You can easily adjust the baking time for soft yolk eggs or a bit more cooked ones. The eggs add loads of protein as the spinach provides that all-important iron and vitamin K and calcium. This tasty meal is best served with some fresh toast and if you want something richer and more indulgent, some butter fried ciabatta bread.

ALSO READ: Portabello eggs Florentine: Feel like French royalty at brunch

Surprise your family this weekend when you make a hearty pan of spinach and mushroom baked eggs with a hot cup of coffee.

Spinach and mushroom baked eggs recipe

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Recipe by South African Mushroom Farmers’ Association Course: BreakfastCuisine: GlobalDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

30

minutes

Total time

45

minutes

Ingredients

• 5 medium 5 leeks, sliced

• 500 g 500 portabellini mushrooms, sliced

• 3 cloves 3 garlic, minced

• 400 g 400 baby spinach

• 2 tbsp 2 butter

• 2 tbsp 2 flour

• 350 ml 350 milk

• 2 tsp 2 mustard

• 1 pinch 1 nutmeg

• ½ cup ½ grated Parmesan

• 4 large 4 free-range eggs

• salt & pink peppercorns

• olive oil

Method

• 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 tablespoons of 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.

Notes

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