As we fondly reflect on National Spinach Day, celebrated on the 26th of March, we’re reminded of the nutritional powerhouse that is spinach.
Yet, even this celebrated vegetable sometimes craves the company of flavorful companions.
Enter the dynamic duo: spinach and umami-rich mushrooms.
- This exquisite pairing has emerged as a culinary sensation, particularly amidst the growing popularity of vegan and vegetarian lifestyles. Whether woven into frittatas, folded into omelettes, or nestled within quiches, the marriage of spinach and mushrooms delights palates worldwide.
Among the myriad creations inspired by this harmonious alliance, our spinach and mushroom baked eggs dish shines as a beacon of both flavor and nourishment. Bursting with minerals, vitamins, iron, and fiber, it’s a breakfast powerhouse fit for any occasion.
Now, let’s dive into the delectable world of our Spinach and Mushroom Baked Eggs recipe.
SPINACH AND MUSHROOM BAKED EGGS
Serves 4
Ingredients:
- 5 medium leeks, sliced
- 500g Portabellini mushrooms, sliced
- 3 cloves garlic, minced
- 400g baby spinach
- 2 Tbsp butter
- 2 Tbsp flour
- 350ml milk
- 2 tsp mustard
- Pinch nutmeg
- ½ cup grated Parmesan
- 4 large free-range eggs
- Salt & pink peppercorns
- Olive oil
Method:
- Preheat oven to 200˚C and prepare 4 ramekins on a baking tray.
- Blanch the spinach quickly by placing it in a colander in the sink. Pour over a freshly boiled kettle of water and then immediately rinse with cold water. Squeeze all the water out and set aside.
- In a large frying pan over high heat sauté the mushrooms in a drizzle of olive oil until golden brown. Set mushrooms aside.
- In the same pan add in the 2 Tbsp butter, the leeks and garlic and cook until the leeks are tender and the garlic is fragrant.
- Sprinkle in the flour and, stirring constantly, cook the flour for a few minutes.
- Pour in the milk and stir until smooth. Bring to a simmer.
- Season with salt, pepper, mustard and nutmeg.
- Once the mixture is thick, remove from the heat. Stir in the mushrooms, spinach and Parmesan.
- Divide mixture between ramekins and create a well in the centre of each one. Crack an egg into each well and bake for 10-15 minutes until the eggs are cooked to your liking. Sprinkle with some crushed pink peppercorns and serve.
