Ingredients
- 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)
How to Make
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Step 1: Preheat the oven to 190 degrees Celsius.
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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
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Step 3: Until the spinach is wilted and then season to taste.
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Step 4: Splash in the cream, and stir to heat.
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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.
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Step 6: When ready, remove the ramekins from the oven and add the parmesan shaves over the top of each egg.
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Step 7: Serve with a dollop of kasundi on top (optional) and top with parsley if using.
We hope you enjoy this recipe!
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