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Garlicky mushrooms and artichokes with eggs
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1 tbsp essential Waitrose olive oil
2 garlic cloves, crushed
3 portabella mushrooms, thickly sliced
390g can essential Waitrose artichoke hearts, drained and halved
1 tbsp thyme leaves
1 tbsp essential Waitrose half fat crème fraîche
2 tbsp fresh white breadcrumbs
1 tbsp essential Waitrose grated parmigiano reggiano
2 essential Waitrose eggs
1. Preheat the oven to 220°C, gas mark 7. Heat the oil in a large frying pan over a medium heat. Add half the garlic and cook for 30 seconds, then add the mushrooms. Turn up the heat and sauté for 4-5 minutes until golden. Stir the artichokes and thyme into the pan and cook, stirring, for 2 minutes. Stir through the crème fraîche, season, and transfer to an ovenproof dish.
2. Combine the breadcrumbs, parmigiano reggiano and remaining garlic; season. Crack the eggs over the top of the mushroom and artichoke mixture and sprinkle with the breadcrumbs. Bake for 12 minutes until the egg whites are set. Serve with crusty bread, if liked.
Typical values per serving:
This recipe was first published in January 2012.