Baked Eggs with Mushrooms (Shirred Eggs)

• servings: 4 servings
• total time: 25 minutes

Ingredients

30g / 2 tbsp unsalted butter

200g / 7oz mushrooms (, sliced thinly, 0.3cm / 1/8")

2 cloves garlic (, finely minced)

2 tsp fresh thyme leaves

1/4 tsp cooking / kosher salt

1/8 tsp black pepper

4 cups baby spinach

4 large eggs (, fridge cold, Note 1)

Pinch salt and pepper

1/4 cup thickened cream (heavy cream)

4 tbsp parmesan (, freshly grated)

1/8 tsp smoked paprika (optional)

2 tsp chives (, finely chopped, optional)

Directions

Preheat oven to 200°C / 390°F (180°C fan). Lightly oil or butter four ramekins – 300ml / 10oz (1 1/4 cups).

Cook mushrooms: Melt butter in a large skillet over medium high heat. Cook mushrooms until starting to go golden on the edges, 3 minutes. Add garlic, thyme, salt and pepper. Cook for further 1 minute until mushrooms and garlic are golden.

Wilt spinach: Add spinach and stir for 30 seconds, just until wilted.

Fill ramekins: Divide mushroom mixture evenly into the ramekins. Make a slight dent in the middle, crack eggs in (yolk should settle in centre). Sprinkle each egg with pinch of salt and pepper, drizzle with cream, pile on parmesan.

Bake: Bake in oven for 12 - 15 minutes until egg whites are just set and yolks are cooked to your liking (I like runny!). Check it at 12 minutes - hotter ovens, lower walled ramekins etc can make them cook faster. Take out of oven slightly undercooked as egg will keep cooking.

Paprika: Sprinkle smoked paprika and chives on top, serve immediately with warm bread for dunking!

Nutrition

• Calories: 211 kcal
• Total Fat: 18 g
• Saturated Fat: 10 g
• Unsaturated Fat: 6 g
• Trans Fat: 1 g
• Cholesterol: 205 mg
• Sodium: 317 mg
• Total Carbohydrate: 4 g
• Dietary Fiber: 1 g
• Total Sugars: 1 g
• Protein: 10 g