Baked eggs with mushrooms and spinach
The French call this method of cooking eggs "sur le plat" - on a plate. You can top these with any of your favourite brekkie items such as bacon, tomato, cheese, herbs or sliced sausage.
Ingredients
50g unsalted butter
4 large field mushrooms, peeled, stalks removed and cut into slices
sea salt
freshly ground white pepper
100g baby spinach, washed
8 free-range eggs
Method
Preheat oven to 180 degrees. Lightly butter four shallow, 20cm round baking dishes. Fry mushrooms in 30g butter until cooked and golden, season with salt and pepper. Place in a bowl. Wilt spinach in remaining butter and drain on paper towel. Keep spinach and mushrooms warm.
Crack two eggs into each dish and bake in the oven until whites are set but yolks are still runny, about eight minutes. Serve spinach and mushrooms arranged around yolks on top of egg whites.
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