Baked Eggs with Mushrooms and Spinach

I love making baked eggs!  They feel special, but are so easy to make and are not nearly as much effort as poached eggs or an omelette.

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For a perfect Sunday brunch dish, these really hit the spot and are full of flavour and pretty substantial too.

I’ve used Gruyere cheese here as its such a good melting cheese, but cheddar or any other melting cheese would work well.  The vegetables I’ve used with my eggs are sauteed onions, mushrooms and wilted spinach, with just a little cream to give it a rich and decadant feel.

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You really need to serve this with hot buttered toast to mop up the creamy mushrooms and runny yolk and my favourite is always sourdough, which I think makes the best toast.

This recipe is so easy and can be scaled up or down.  Use a ramekin for one egg, or a large oven-proof dish to serve a crowd.

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Here, I have made enough for 2 people with 2 eggs each.

Ingredients:
4 extra-large eggs
1 large bunch of spinach leaves, washed and spun dry
1 onion, halved and thinly sliced
1 punnet of mushrooms, sliced – wild/Portobello/button – the choice is yours
150g gruyere cheese
Small pat of butter and a little oil
4tbs double/heavy cream – 1tbs per egg
Salt and pepper
Some nice bread for toasting, I’ve used sourdough

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Method:
Pre-heat the oven to 180°C/350°F and lightly butter the dishes

Melt the rest of the butter with a tiny splash of oil and sauté the sliced onion with a pinch of salt and pepper until translucent.  The little splash of oil will help ensure the butter doesn’t burn.

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Add in the mushrooms and continue cooking until everything is softened and the mushrooms are just starting to colour.  Stir in the spinach, it will wilt really quickly and then remove from the heat and set aside.

Divide the vegetable mixture between the dishes and add half the cheese.

Break two eggs per person into each dish – taking care not to break the yolks.  Season with a little salt and pepper, add 2tbs cream and top with the remaining cheese.

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Place the dishes on a baking tray and bake until the white is just set and the cheese is bubbling. You want the yolk to be runny enough to dip the toast in, so don’t overcook.  It should take around 10 minutes, but keep an eye on them.

Serve immediately with hot buttered toast.

Baked Eggs

Perfect for brunch, lunch or add a salad for supper. I’ve added some roasted cherry tomatoes on the vine here too.

Smoked Salmon Devilled Eggs

I love devilled eggs and eggs with smoked salmon are so good together, I think this might be my new favourite devilled egg recipe.

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I’ve added horseradish, cream cheese and dill to my eggs, but Dijon mustard can be used if you don’t like horseradish. If you are using horseradish though, make sure it’s the smooth kind. I bought some a while ago that had big chunks of horseradish in and it wasn’t good at all!

I’ve topped the eggs with a little scroll of smoked salmon, but you could top with capers if that’s your thing. I’m a bit hit and miss with capers, but they do work well with the eggs and salmon.

I think its worth paying a little more for your smoked salmon too. Whenever I have been tempted to buy some ‘cheap’ smoked salmon, I have always been disappointed. A lot of it is slimy, salty and fishy. Really good smoked salmon is a joy to eat.

Devilled eggs are the perfect finger food for a buffet, Easter brunch table or any party.

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Ingredients:
12 extra large eggs
75g cream cheese
1tbs mayonnaise
200g smoked salmon – finely chopped, plus a litte extra for garnish
1-2tbs prepared horseradish or Dijon mustard
1tbs lemon juice
Freshly ground black pepper
Fresh dill

Method:
You want the yolks in the middle of the eggs when you halve them. There are a couple of ways to do this – either lay the eggs on their sides a couple of hours before you boil them, or give them a gentle shake. This will centre the yolk, making it easier to scoop it out.

To boil the eggs, I like to place my eggs in cold water, bring them up to the boil, turn off the heat, put the lid on and leave them for 16 minutes. This is for room temperature, extra large eggs. If you use them straight from the fridge, they will take a little longer.

When the eggs are ready, place in iced water, before carefully peeling them.

Slice each egg in half lengthways and scoop the yolks out into a bowl.

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Mash the yolks with the cream cheese, mayonnaise, horseradish, lemon and black pepper until completely smooth, before mixing with the finely chopped smoked salmon and a little chopped dill. Taste to make sure it’s just right. I haven’t included any salt as I think there is enough, but adjust to personal taste.

Place the filling in a piping bag, fitted with a star tip and pipe the filling into the waiting egg halves.

Garnish with a little snipped dill and top with a scroll of smoked salmon.

Smoked Salmon devilled egg

These are a delicious alternative to chocolate eggs for Easter!

Devilled Eggs with Avocado and Bacon

Devilled eggs are considered rather retro nowadays, but like prawn cocktails, cheeseballs and vol-au-vents, the old recipes are all still really nice and deserve to be dusted off once in a while.

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These ones are very simple and have bacon and avocado, but there are many variations to try. The eggs would be perfect for an Easter table, but I think they are good any time of year.

I have a special devilled egg plate that I just bought. I needed to replace my nice egg-shaped one that my husband smashed (allegedly) by accident! He does think I have too many plates though, as if you can have too many plates!

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Ingredients:
6 Eggs – I used extra large
1-2tbs Mayonnaise
1tsp Dijon mustard
1tsp smoked paprika plus extra for garnish
Pinch of salt and pepper
3 slices of smoked streaky bacon, cooked until crisp, cooled and chopped finely
Small bunch of chives, finely chopped
Half an avocado, cut into small chunks
A little lemon juice to stop the avocado from discolouring

Method:
I have tried various ways of ensuring the yolks are centred, including laying the eggs on their sides overnight, but it doesn’t always work. I find the easiest way is to give each egg a little shake before placing it in the water. Just enough to move the yolk inside the egg – not enough to break it!

I use this method to hard boil my eggs:
Place the eggs in water and bring up to the boil. As soon as the water is at a rolling boil, turn off the heat, put a lid on and time for 17 minutes. This is for extra-large eggs, I find any less time and the yolks are still a little waxy in the middle. As soon as the time is up, plunge them into iced water and peel the shells off, taking care not to pull chunks of egg white off.

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Cut the eggs in half length-ways and scoop out the yolks into a bowl. Place the egg halves onto a plate.

Add enough mayonnaise and mash with a fork to make a smooth consistency. Then add the mustard, salt, pepper and paprika and mix thoroughly. Some people like to pass the yolks through a sieve, but I don’t think that’s necessary.

You can either use a piping bag with a small star tip to pipe pretty stars, or just place the yolk mixture into a plastic bag, cut off the corner and squeeze little mounds into the waiting egg halves.

Stud each egg with a little chunk of avocado and sprinkle over the chopped bacon and chives and finish with a little more of the smoked paprika. You could also heat things up and use cayenne pepper.

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These are perfect little snacks for a buffet table, picnic or canapé with drinks.