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.

Stilton, Spinach & Walnut Stuffed Mushrooms

I don’t care what people think, life is definitely not too short to stuff a mushroom!

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I love stuffed mushrooms and these meaty, Portobello ones have delicious Colston Bassett Stilton cheese, fresh spinach, walnuts and sage.  They make a really nice lunch that’s perfect for this time of year and make a great side dish for nice juicy steak.

I have also made smaller versions of this recipe, using chestnut mushrooms and served them warm as a canapé.

Stuffed mushrooms

Serves 2

Ingredients:
3 Portobello Mushrooms, with stems removed
1tbs olive oil
Knob of butter
Salt and pepper
1 small onion, finely chopped
Freshly chopped sage
Large bunch of fresh spinach leaves
180g Stilton cheese, broken up into large crumbles
Handful of walnuts, roughly chopped
Two slices of lightly stale white bread, just leave it out for an hour. Remove crusts and whizz up in the food processor until you have crumbs
Small bunch of flat leaf parsley, chopped
4tbs double cream

Stuffed mushroom

Method:
Pre-heat the oven to 190°C/375°F

Add the parsley to the breadcrumbs and stir to combine and set aside.

Heat the oil and butter in a non-stick pan.

Very finely chop one of the mushrooms and add to the pan, along with the chopped onion, sage and a pinch of salt and freshly ground black pepper. Cook until the onion has softened, add the spinach until wilted and then stir in the cream. Cook for a further minute, before turning off the heat. Stir in the stilton, walnuts and herby breadcrumbs.

Stuffed mushroom closeup

Using a spatula, gently press the mixture into the mushroom caps, dividing the mixture equally between the two mushrooms.

Stuffed Mushroom slice

Bake for around 30 minutes, until melted, golden and crisp. Serve as a first course with salad, or on the side of a steak.

Goats Cheese, Spinach and Bacon Stuffed Mini Sweet Peppers

I saw these mini peppers at the market and thought they are just asking to be stuffed with something delicious!

I love goats cheese and knew I had some spinach in the freezer, so decided to make a creamy goats cheese and spinach filling and add in some smoked bacon too. The end result was super delicious and just the thing to eat with drinks as it was SO hot over the weekend.

Stuffed peppers

Ingredients:
1 punnet (around 300g) of mini mixed peppers
1 100g pack of French Chevre, or any other goats cheese
100g of full fat cream cheese
100g of frozen spinach, thawed and all the water squeezed out
200g of smoked streaky bacon
Freshly ground black pepper

Method:
Pre heat the oven to 200°C/400°F

Place the bacon on a foil lined backing tray and cook in the oven until cooked through and crisp, leave to cool before snipping into small pieces.

While the bacon is cooking, slice the peppers lengthways, remove any seeds and membranes and place in a oven proof dish.

Mix together the cheeses and spinach with a few grinds of black pepper. Stir in the bacon. I don’t add any extra salt as the cheese and bacon both contain salt.

Using a spoon, fill the pepper halves with the cheese mixture and bake for around 20 minutes until the tops are just staring to catch.

These are delicious served at room temperature with drinks on a hot day, but equally as enjoyable, served warm with red wine on a cold day.

Pepper closeup