Baked eggs with spinach, mushrooms, goat's cheese and chorizo
Recipe type: Breakfast
This recipe for brunch is a great way to cater for a crowd with very little hassle.
- 2 bunches English spinach, trimmed
- 2 tbs olive oil
- 150g Swiss brown mushrooms, sliced
- 20g unsalted butter
- Handful fresh thyme sprigs
- 1 chorizo, thinly sliced
- 300ml pure (thin) cream
- 150g soft goat's cheese, crumbled
- 4 large eggs
- Toasted crusty bread and roasted cherry truss tomatoes, to serve
- Preheat the oven to 180°C and grease four 300ml baking dishes or ramekins.
- Add ¾ cup (185ml) cold water to a saucepan and bring to the boil over high heat. Add spinach, reduce heat to medium and cook for 1 minute or until just wilted. Drain, transfer to a clean Chux and squeeze out as much excess water as you can. Turn spinach out onto a board and roughly chop. Divide spinach among ramekins and season.
- Heat 1 tbs oil in a frypan over medium heat. Add the mushroom and cook for 4-5 minutes until softened. Add butter and leaves from 3 thyme sprigs. When butter is melted, toss the mushrooms to coat evenly, then divide among the ramekins.
- Return the frypan to medium heat, add the chorizo and fry for 1-2 minutes each side until golden and caramelised around the edges. Drain on paper towel and add to the ramekins, leaving room in the centre for the cracked egg.
- Place cream in a jug and season. Pour into the ramekins, then dot with goat’s cheese. Crack an egg into the centre of each dish, season well and top with a few extra thyme leaves.
- Place the ramekins in a deep roasting pan and fill the pan with enough cold water to come halfway up the sides of the ramekins. Bake in the oven for 25-30 minutes until the whites of the eggs are cooked. Garnish with thyme sprigs and serve with toasted crusty bread and roasted tomatoes.