Baked eggs with mushrooms

Name: Baked eggs with mushrooms | Asda Good Living
Total time: 30 min
Yield: 6
Cuisine: British
Ingredients: 25g butter, plus extra for greasing; 250g chestnut mushrooms, sliced or chopped; 2 Asda Shallots, finely chopped; 2 x 160g bags baby spinach, ready washed; Small pinch grated nutmeg; 6 large free-range eggs; 75g Emmental, grated; Toast, to serve

To get ahead, cook the vegetable mixture the day before, then reheat and prepare from step 3

By Asda Good Living,21st September 2015

(1 votes)

Cook: 30 Mins

Serves: 6

Price: 92p per serving

Nutritional Information

Each 205g serving contains

Energy
896kj
214kcal

11%

Fat
15.9g

Med
23%

Saturates
7.0g

High
35%

Sugars
1.7g

Low
2%

Salt
0.60g

Low
10%

of your reference intake.
Typical energy values per 100g:
437kj/104kcal

Ingredients

25g butter, plus extra for greasing

250g chestnut mushrooms, sliced or chopped

2 Asda Shallots, finely chopped

2 x 160g bags baby spinach, ready washed

Small pinch grated nutmeg

6 large free-range eggs

75g Emmental, grated

Toast, to serve

Method

Pre-heat the oven to 190C/170C Fan/Gas 5. Grease 6 ramekins with a little butter. Put a kettle of water on to boil.

Cook the mushrooms and shallots in the butter until they are soft and any mushroom juices have evaporated. Add the spinach and cook until it wilts. Stir in the nutmeg and season with pepper.

Divide the vegetable mixture between the ramekins. Make a shallow hole in the veg with the back of a spoon. Break an egg into each hole and sprinkle the cheese on top.

Put the ramekins in a roasting tin and pour in enough boiling water to come halfway up the sides. Bake for 20 minutes or until the whites are set but the yolks are still runny. Serve with toast.