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Baked Eggs With Mushroom And Spinach
Recipe

Baked Eggs With Mushroom And Spinach

Healthy, quick and hearty. Take your love for eggs to the next level with this simple recipe for baked eggs with mushrooms and spinach.

Prep:
10 min
Cooking:
20 min
Serves:
4
Ingredients Method

  • 4 large Pace Farm eggs

  • 250g cremini mushrooms, thinly sliced

  • 2 cloves garlic, minced

  • 4 cups baby spinach

  • 4 tbsp freshly grated Parmesan

  • Pinch of red pepper flakes (optional)

  • Salt and pepper

  • 4 tbsp heavy cream

  • 2 tbsp unsalted butter

  • 2 tsp fresh thyme leaves

  1. Preheat oven to 200℃. Lightly oil four medium-size ramekins or coat with nonstick spray.

  2. Melt butter in a large skillet over medium heat. Add thyme, garlic, mushrooms and red pepper flakes. Cook and stir occasionally for 3-4 minutes; season with salt and pepper. Stir in spinach and cook until wilted down (about 2 mins).

  3. Divide mushroom mixture evenly into the ramekins. Top with eggs, heavy cream and Parmesan; season with salt and pepper.

  4. Place into oven and bake for 10-15 minutes or until egg whites are just set then serve.