EMMA'S BAKED EGG
PREPARATION: 10min ~ COOK: 20min ~ READY IN: 30min
2 knobs Ashgrove Traditional Butter
250 g mushrooms
(pine mushrooms would be ace)
½ bunch of English spinach
1 clove of garlic, to taste
Salt and pepper, to taste
150 ml cream
A few shaves of parmesan cheese
Tomato kasundi to serve
Follow Ben & Emma's instructions step-by-step while watching the full recipe on Youtube!
- Preheat the oven to 190 degrees Celsius. In a deep frying pan, heat the butter and sauté the mushrooms with the spinach.
- Pierce the garlic clove with your fork and use the fork to stir in the mushrooms and spinach together, to give a hint of garlic. Cook until the spinach is wilted and then season to taste. Splash in the cream.
- Pour the mixture into individual ovenproof pans or ramekins, or across the bottom of one ovenproof dish. Crack the eggs on top. Bake for 10 minutes, or until the egg white is cooked and the yolk is still runny. Be careful not to overcook.
- When ready, remove the ramekins from the oven and add the parmesan shaves over the top of each egg. Serve with a dollop of kasundi on top!