Baked Eggs with Spinach, Mushrooms, Goat's Cheese, and Chorizo

baked eggs with spinach,

mushrooms, goat's cheese

and chorizo

 

Serves 4

2 bunches English spinach, trimmed

2 tbs olive oil

150g Swiss brown mushrooms, sliced

20g unsalted butter

Handful fresh thyme sprigs

1 chorizo, thinly sliced

300ml pure (thin) cream

150g soft goat's cheese, crumbled

U large eggs

Toasted crusty bread and roasted

cherry truss tomatoes, to serve

Preheat the oven to 180°C and grease

four 300ml baking dishes or ramekins.

Add 3M cup (185ml) cold water to a

saucepan and bring to the boil over

high heat. Add spinach, reduce heat to

medium and cook for 1 minute or until

just wilted. Drain, transfer to a clean

Chux and squeeze out as much excess

water as you can. Turn spinach out onto

a board and roughly chop. Divide spinach

among ramekins and season.

Heat 1 tbs oil in a frypan over medium

heat. Add the mushroom and cook for

4-5 minutes until softened. Add butter and

leaves from 3 thyme sprigs. When butter

is melted, toss the mushrooms to coat

evenly, then divide among the ramekins.

Return the frypan to medium heat, add

the chorizo and fry for 1-2 minutes each

side until golden and caramelised around

the edges. Drain on paper towel and add

to the ramekins, leaving room in the

centre for the cracked egg.

Place cream in a jug and season. Pour

into the ramekins, then dot with goat's

cheese. Crack an egg into the centre

of each dish, season well and top with

a few extra thyme leaves.

Place the ramekins in a deep roasting

pan and fill the pan with enough cold

water to come halfway up the sides

of the ramekins. Bake in the oven for

25-30 minutes until the whites of the

eggs are cooked. Garnish with thyme

sprigs and serve with toasted crusty

bread and roasted tomatoes.