Garlicky Chestnut Mushroom & Spinach Baked St. Ewe Eggs
We can’t stress how easy this recipe is and is perfect for when you have guests over. These can be made ahead of time and the eggs cracked in last minute before popping in the oven.
  • Serves:

Ingredients

Instructions

  1. Preheat the oven to 200°C/180°C fan and lightly grease 4 ovenproof ramekins or 2 small baking dishes.
  2. Take a frying pan and a drizzle of oil and cook the mushrooms over a medium heat. Add the garlic towards the end of cooking.
  3. When the mushrooms are cooked, pop in the spinach and stir until just wilted (around 30 seconds). Season and divide the mixture between the ramekins
  4. Make a shallow well in the surface of the mushroom mixture and crack in an egg so the yolk is nestled in the middle. If the yolk is against the wall of the ramekin it will overcook. If using a baking dish, you should be able to get two eggs into each one.
  5. Just before going in the oven divide and add the cream, cheese and smoked paprika if using.
  6. Bake for 12 minutes for runny yolks and just-set whites. Check after 10-minutes.
  7. Serve with hot crusty sourdough bread for dunking. If you’re feeling like a treat add a few drops of truffle oil for pure decadence.