This is a weekend brunch must! These baked eggs are very straightforward to prepare, yet offers something a little bit different and the pumpkin seeds add a wonderful crunch. If you fancy something more substantial, a layer of cooked quinoa in the base of the oven dish works well and beautifully absorbs the rich mushroom and spinach juices.
1 tbsp Extra Virgin Rapeseed Oil or Olive Oil
2 Portobello Mushrooms
50g Baby Spinach
3 Large Eggs
2 tbsp Crumbled Goat’s Cheese
1 tbsp Pumpkin Seeds
1 tsp Chili Flakes
1 tsp Dijon Mustard
Freshly Grated Nutmeg
Fresh Thyme (Optional)
- Preheat the oven to 200°C (400°F), Gas Mark 6 and place an oven rack near the top.
- Wipe the mushrooms clean, and slice.
- Heat the oil in a medium saucepan. When hot, add the mushrooms and let them sauté. Season with salt and pepper. Keep the heat high, as this will encourage the water released from the mushrooms to evaporate, preventing the overall dish from being soggy.
- After 5 minutes add the spinach, some freshly grated nutmeg and the Dijon mustard and stir. Once the spinach has wilted, turn off the heat.
- Scatter the mushroom and spinach mix into a small ovenproof dish.
- Crumble over the goats’ cheese and crack the three eggs on top.
- Scatter over the pumpkin seeds and add a twist of black pepper and a sprinkling of chilli flakes.
- Bake at the top of the oven for 10 minutes, or until the whites of the eggs are set, but the yolk remains slightly runny (or as you like it).
- Allow to rest for a few minutes, then squeeze over some fresh lemon juice and serve in shallow bowls.
- A scattering of thyme leaves is a lovely addition if you have any to hand.
- This dish should be juicy and creamy; wholesome comfort food perfect for kick starting an active Saturday morning!
Recipe by Plenish Cleanse