Baked eggs with spinach, mushrooms, goat’s cheese and chorizo  

4
10 min
25 min
1.52 / personnes

Preheat the oven to 180°C and grease four 300ml baking dishes or ramekins.
Add 3/4 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 towel 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 fry pan 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 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 baking tray and fill the tray 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