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Baked eggs with spinach, mushrooms, goat's cheese and chorizo
Baked eggs with spinach, mushrooms, goat's cheese and chorizo
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Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
45 minutes
Effortlessly feed a crowd with this simple brunch recipe.
Ingredients:
  • 2 bunches English spinach, trimmed
  • 36.40 gm 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, to serve
  • Roasted cherry truss tomatoes, to serve
Instructions:
  • Preheat your oven to 180°C and generously grease four 300ml baking dishes or ramekins.
  • In a saucepan, bring 3/4 cup (185ml) cold water to a boil over high heat. Add spinach and cook on medium heat for 1 minute until wilted. Drain, squeeze out excess water, chop roughly, and divide into ramekins. Season to taste.
  • In a frypan over medium heat, warm 1 tablespoon of oil. Sauté mushrooms for 4-5 minutes until tender. Stir in butter and leaves from 3 thyme sprigs. Once butter is melted, toss mushrooms to coat evenly and distribute into ramekins.
  • **Sear the chorizo in a frypan over medium heat for 1-2 minutes per side until it turns golden and caramelized. Place them on paper towel to drain, then add them to the ramekins, creating space in the middle for the cracked egg.**
  • Combine cream with a dash of seasoning in a jug. Divide the mixture evenly among the ramekins, then sprinkle goat’s cheese on top. Carefully crack an egg into the center of each dish, season generously, and garnish with a few additional thyme leaves.
  • Arrange the ramekins in a deep roasting pan and add enough cold water to reach halfway up the sides of the ramekins. Bake for 25-30 minutes until the egg whites are fully cooked. Top with fresh thyme sprigs and serve alongside toasted crusty bread and roasted tomatoes.

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