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How to make Baked eggs with spinach, mushrooms, goat's cheese and chorizo

Yield = 4
Prep time: 0:10
Cook time: 0:35
Total time: 0:45

Ingredients

  • 2 bunches English spinach, trimmed
  • 2 tablespoons 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

Method

  • Step 1 Preheat the oven to 180°C and grease four 300ml baking dishes or ramekins.
  • Step 2 Add 3/4 cup (185ml) cold water to a saucepan and bring to the boil over high heat. Add spinach, reduce heat to medium and cook for 1 minute or until just wilted. Drain, transfer to a clean Chux and squeeze out as much excess water as you can. Turn spinach out onto a board and roughly chop. Divide spinach among ramekins and season.
  • Step 3 Heat 1 tablespoon oil in a frypan over medium heat. Add the mushroom and cook for 4-5 minutes until softened. Add butter and leaves from 3 thyme sprigs. When butter is melted, toss the mushrooms to coat evenly, then divide among the ramekins.
  • Step 4 Return the frypan to medium heat, add the chorizo and fry for 1-2 minutes each side until golden and caramelised around the edges. Drain on paper towel and add to the ramekins, leaving room in the centre for the cracked egg.
  • Step 5 Place cream in a jug and season. Pour into the ramekins, then dot with goat’s cheese. Crack an egg into the centre of each dish, season well and top with a few extra thyme leaves.
  • Step 6 Place the ramekins in a deep roasting pan and fill the pan with enough cold water to come halfway up the sides of the ramekins. Bake in the oven for 25-30 minutes until the whites of the eggs are cooked. Garnish with thyme sprigs and serve with toasted crusty bread and roasted tomatoes.