Created by: Tisme
Created on February 4, 2017
Categories: Breakfast, Dairy, Eggs, Vegetables, Spinach, Australian, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Brunch, Easter, Winter, Oven Bake, Stove Top, Gluten-Free, Low Carbohydrate, Vegetarian, Kosher Dairy (more)
Baked Eggs With Mushrooms, Spinach & Parmesan
"Another wonderful find from Emma Dean (Australia) I love some of Emma's recipe's and this one is sure to please. I am not a fan of fan of spinach, but I overlooked for this recipe, and did love the dish as a whole in the end."
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Prep Time: 10mPT10M
Cook Time: 20mPT20M
Scaled back for 2 serves using two eggs for each serve (we were feeling particularly hungry) and I thoroughly enjoyed though the DH not so much and sorry I forgot the parsley otherwise made as per recipe, thank you Tisme made for Pick Me tag game..
- Butter (2 knobs of)
- 250 grams mushrooms
- English spinach (1/2 bunch)
- 1 garlic clove, to taste
- Salt and pepper, to taste
- 150 ml cream
- 4 large eggs
- Parmesan cheese, a few shaves of
- Tomato kasundi (or tomato chutney to serve: optional...please see my kasundi recipe posted)
- 2 tablespoons parsley, finely chopped (garnish optional)
What You Will Need
No special items needed.
Preheat the oven to 190 degrees Celsius.
In a deep frying pan, heat the butter and sauté the mushrooms with the spinach. Pierce the garlic clove with your fork and use the fork to stir in the mushrooms and spinach together, to give a hint of garlic and cook
Until the spinach is wilted and then season to taste.
Splash in the cream, and stir to heat.
Pour the mixture into individual ovenproof pans or ramekins, or across the bottom of one ovenproof dish. Crack the eggs on top. Bake for 10 minutes, or until the egg white is cooked and the yolk is still runny. Be careful not to overcook.
When ready, remove the ramekins from the oven and add the parmesan shaves over the top of each egg.
Serve with a dollop of kasundi on top (optional) and top with parsley if using.
- Serving Size: 1 (201.7 g)
- Calories 179.6
- Total Fat - 13.1 g
- Saturated Fat - 6.4 g
- Cholesterol - 233.4 mg
- Sodium - 135.1 mg
- Total Carbohydrate - 6.1 g
- Dietary Fiber - 1.8 g
- Sugars - 2 g
- Protein - 10.7 g
- Calcium - 115.8 mg
- Iron - 2.5 mg
- Vitamin C - 15 mg
- Thiamin - 0.1 mg