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Baked eggs with mushrooms, nutmeg & spinach
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450g pack fresh spinach, washed Freshly grated nutmeg
100g chestnut mushrooms, sliced
15g plain flour
200ml semi-skimmed milk
4 tbsp freshly grated Parmigiano Reggiano
4 large Waitrose British Blacktail Free Range Eggs
2 tbsp fresh breadcrumbs and knob of butter to finish
1 Preheat the oven 200°C, gas mark 6. Place the spinach in a large pan with any water used to wash it. Cook, covered for a couple of minutes until the spinach is wilted. Drain thoroughly, pressing out any excess liquid and add the nutmeg and seasoning. Mix well. Place over the base of a buttered shallow gratin dish (or 2 individual dishes).
2 Heat half the butter in a small non-stick pan and add the sliced mushrooms. Cook over a high heat for several minutes until golden. Add to the spinach. Heat the remaining butter in a small pan, add the flour and cook for a minute. Off the heat, stir in the milk and return to the heat. Bring to the boil, stirring continuously. Simmer for a couple of minutes then stir in the Parmigiano Reggiano and some seasoning.
3 Make a well in the spinach and break in the eggs. Spoon over the cheese sauce. Sprinkle with the breadcrumbs and dot with a little butter. Bake for 12-15 minutes until the eggs are just set and the top is golden (put under a hot grill if the top needs browning). Serve with olive ciabatta or other bread to mop up any juices.
Typical values per serving:
2,579kJ// fibre/ protein/ salt
This recipe was first published in February 2015.