Baked eggs, mushrooms and spinach

Serves 4 Starters and mains

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Method

Preheat the oven to 170C/ 150C F/Gas 3 and put the kettle on to boil.

Wash the spinach well in lots of cold water, using a light touch to avoid damaging the leaves, and remove the stalks.

Pour 2tbsp of the oil in a frying pan set over a high heat, then add the mushrooms, some sea salt and freshly ground pepper. Once they have softened in the heat and started to release their juices, transfer the mushrooms to a small bowl using a slotted spoon and leave on one side.

Add the remaining 1tbsp olive oil to the juices in the frying pan, then add the spinach and a little salt and pepper and cover with a lid. Wilt the leaves over a medium heat, stirring occasionally, for 2–3 minutes. Transfer to a small bowl with a slotted spoon, leaving the juices behind.

Evenly divide the drained spinach among the bases of 4 ramekins or 1 medium-sized shallow ovenproof dish. Arrange the mushrooms on top, then crack an egg into each. If using 1 dish for 4 people, make small indentations in the mushroom and spinach mix so that the eggs sit comfortably, but separately, within.

Sprinkle with salt and pepper, chopped chives and a sliver of butter. Place the ramekins or dish in a small roasting tin and carefully pour the boiling water into the tin around them, to approximately 1cm deep. Carefully slide the tray into the oven and bake for 10–12 minutes or until the eggs have cooked to your liking.

Add 1 or 2 slices of soft goat’s cheese, if using, to the top of each ramekin or a few slices over the dish halfway through the cooking time.

Serve with the buttered toast or soda bread.

This recipe was taken from the March 2022 issue of Food and Travel. To subscribe, click here.