Baked Eggs with Mushrooms (Shirred Eggs)
Total Time
25 minutes
Prep Time
5 minutes
Cook Time
20 minutes
Rating
5 out of 5 stars
(33)
Ingredients
4 servings
- 30g / 2 tbsp unsalted butter
- 200g / 7oz mushrooms (, sliced thinly (0.3cm / 1/8")
- 2 cloves garlic (, finely minced)
- 2 tsp fresh thyme leaves
- 1/4 tsp cooking / kosher salt
- 1/8 tsp black pepper
- 4 cups baby spinach
- 4 large eggs (, fridge cold (Note 1)
- Pinch salt and pepper
- 1/4 cup thickened cream (heavy cream)
- 4 tbsp parmesan (, freshly grated)
- 1/8 tsp smoked paprika (optional)
- 2 tsp chives (, finely chopped (optional)
How would you rate this recipe?
Preparation
Step 1
Preheat oven to 200°C / 390°F (180°C fan). Lightly oil or butter four ramekins – 300ml / 10oz (1 1/4 cups).
Step 2
Cook mushrooms: Melt butter in a large skillet over medium high heat. Cook mushrooms until starting to go golden on the edges, 3 minutes. Add garlic, thyme, salt and pepper. Cook for further 1 minute until mushrooms and garlic are golden.
Step 3
Wilt spinach: Add spinach and stir for 30 seconds, just until wilted.
Step 4
Fill ramekins: Divide mushroom mixture evenly into the ramekins. Make a slight dent in the middle, crack eggs in (yolk should settle in centre). Sprinkle each egg with pinch of salt and pepper, drizzle with cream, pile on parmesan.
Step 5
Bake: Bake in oven for 12 - 15 minutes until egg whites are just set and yolks are cooked to your liking (I like runny!). Check it at 12 minutes - hotter ovens, lower walled ramekins etc can make them cook faster. Take out of oven slightly undercooked as egg will keep cooking.
Step 6
Paprika: Sprinkle smoked paprika and chives on top, serve immediately with warm bread for dunking!
Step 7
Save recipe for the next time?
