Baked Eggs With Mushrooms, Spinach & Parmesan
Recipe: #25559
February 04, 2017
Categories: Breakfast, Eggs, Spinach, Australian, Brunch, Easter Oven Bake, Gluten-Free, Low Carbohydrate, Vegetarian, Kosher Dairy, more
"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."
Original is 4 servings
Ingredients
Nutritional
- 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
Step by Step Method
Step 1
Preheat the oven to 190 degrees Celsius.
Step 2
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
Step 3
Until the spinach is wilted and then season to taste.
Step 4
Splash in the cream, and stir to heat.
Step 5
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.
Step 6
When ready, remove the ramekins from the oven and add the parmesan shaves over the top of each egg.
Step 7
Serve with a dollop of kasundi on top (optional) and top with parsley if using.
Tips
No special items needed.
1 Reviews
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