Proudly supported by
Step up your brunch game with this deceptively easy baked egg dish.
Olive oil spray
1 shallot, finely diced
50 g mushrooms, sliced
1 clove garlic, crushed
500 g fresh baby spinach leaves
2 tbsp low-fat crème fraîche
2 tsp Dijon mustard
6 small eggs
2 tbsp grated gruyère or any other melting cheese
Toast, to serve
- Heat the oven to 180C/fan 160C. Heat a spray of olive oil in a pan and fry the shallot until soft. Fry the mushrooms until the juice given off has evaporated and they turn golden, then add the garlic and fry for another minute. Add the spinach and stir until wilted, then add the crème fraîche, and Dijon. Season well.
- Tip the spinach and mushrooms into a baking dish and spread out, making 6 dips in the mixture. Crack the eggs into the dips, sprinkle over the gruyere (avoiding the yolks) then bake for 12-15 minutes until the whites have set and the yolks are done to your liking. Serve with toast.