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.

Baked Eggs08

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.

Baked Eggs06

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.

Baked Eggs04

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

Baked Eggs05

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.

Baked Eggs02

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.

Baked Eggs01

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.

Rainbow Chard, Goats Cheese and Mushroom Pie

I picked up some very nice looking rainbow chard this morning.  It’s not a vegetable I often buy, although I do often have the baby stems in prepared bags of salad.  I decided that it would be good with the field mushrooms I also bought, together with some goats cheese.

Swiss chard

This is a very quick pie that makes the most of the autumn produce available right now and uses ready bought puff pastry. The cheese really brings it all together and the finished pie makes for a very nice meat-free lunch or supper dish with salad.

Swiss chard and mushroom pie1

Ingredients:
1 bunch of fresh rainbow chard, washed
2 onions, halved and sliced
1 punnet of field mushrooms
1tbs mixed fresh herbs, I used thyme, rosemary and one sage leaf, all finely chopped
1 small goats cheese
50g Gruyere cheese – grated
Salt and freshly ground black pepper
2-3tbs double cream
1tsp Dijon mustard
1 pack of ready rolled puff pastry
1 knob of butter with a little olive oil
1 egg, lightly beaten

Method:
Prepare the onions by halving and slicing them.  Strip the leaves from the stems of the chard and chop the stems fairly small.  Tear the leaves.

Swiss chard and mushroom pie

Heat the butter and oil in a pan and add the onions and herbs.  Cook on a medium heat for a couple of minutes with a pinch of salt and plenty of freshly ground black pepper.  Add in the chard stems and cook together until softened and translucent.

Swiss chard and mushroom pie3

Slice the mushrooms and add to the onions and chard, cook until golden, before adding in the chard leaves to wilt down.

When the leaves have wilted, stir in the mustard and cream and remove from the heat.

Stir in the grated gruyere cheese off the heat and leave to cool before assembling the pie.

Swiss chard and mushroom pie6

Pre-heat the oven to 200°C/400°F and line a baking sheet with parchment or a non stick liner.

Place the pasty sheet onto the lined baking and cut in half.

In the centre of one half of the pastry, pile the filling, leaving a border of around 2cm. Dot with the crumbled goats cheese and brush the border with beaten egg.

Swiss chard and mushroom pie2

For the other half, I have cut out little holes, but you can just cut steam holes.  Place the second half directly over the filling and crimp the edges together with a fork.  Brush the top with the beaten egg.

Swiss chard and mushroom pie4

Bake for 45-50 minutes or until crisp, golden and completely cooked through.  Leave to cool a little before serving with salad and a nice glass of chilled white wine.

Mushroom and Stilton Wellington

The mushrooms in this are a great alternative to meat and make a substantial and delicious supper dish for a cold winter night.

Mushroom Wellington5

This serves 2, but you could easily double this to feed 4 people. I would serve this with a side salad, but the addition of sweet potato fries would be good too!

Mushroom Wellington4

Ingredients:
5 field mushrooms – stalks removed and one of them chopped
1 onion, finely chopped
1.5tbs olive oil
1tsp salt and freshly ground black pepper
Small bunch of thyme – leaves removed and roughly chopped
Small bunch of Cavolo Nero – tough ribs removed and roughly chopped
100g mature blue Stilton cheese, crumbled
1 pack of puff pastry
1 egg beaten with a little milk to make a wash

Mushroom Wellington3

Method:
Heat oven to 220°C/425°F and line a baking sheet with parchment or a non-stick liner

Heat 1tbs of the oil in a large pan and fry 4 of the mushrooms for around 4 mins on each side until golden and cooked through. Set aside on kitchen paper to absorb the excess oil and moisture.

Place the pan back on the heat and add the rest of the oil. Add the chopped mushroom, onion, thyme, salt and pepper. Fry until the onion is soft and translucent. Then add the kale and continue to cook until wilted, before setting aside to cool.

On a lightly floured board, roll out the puff pastry until it is a little under half a centimetre thick.

Using a large cookie cutter or a small bowl; cut out two circles that are 2cm wider than the mushrooms. These will be the bases. Then cut another two circles about 8cm wider for the tops. You need the tops to be big enough to cover the mushrooms without stretching, so go bigger if your mushrooms are on the large size.

Mushroom Wellington2

Place the two base circles on the baking sheet and add a quarter of the vegetable mixture, taking care not to spread it wider than the mushrooms.

Place a mushroom, cap down and top with half of the cheese. Place another mushroom cap side up and add another quarter of the vegetable mixture.

Brush the pastry base border around each mushroom with egg and then layer the top circle of party over the filling, like a large ravioli.

Use your hand to gently smooth the pasty over the mushrooms and make sure you have not trapped any air in the parcel. Just take care not to stretch the pastry, as it can shrink in the oven and open up.

Seal the edges together using a fork.

Mushroom Wellington

Trim any untidy edges – I used a small bowl over the parcels and cut around the edge.

Brush each wellington with egg and bake for 30-40 mins until golden brown and puffed.

Mushroom Wellington1

Serve with a green salad and sweet potato fries for a delicious vegetarian dinner.

Spinach makes a good alternative to the kale and feel free to up the cheese content for an extra indulgent treat.