Baked Eggs Oven Style for a Simple Breakfast
Baked Eggs Oven Style for a Simple Breakfast with mushrooms, spinach, cream, and cheese. Easy, cozy, and perfect for any meal!
Ingredients
Mushroom spinach filling
- 2 tbsp unsalted butter (30 g)
- 7 oz mushrooms, thinly sliced (200 g)
- 2 cloves garlic, finely minced
- 2 tsp fresh thyme leaves
- 1/4 tsp kosher salt
- 1/8 tsp black pepper
- 4 cups baby spinach
Baked eggs
- 4 large eggs, cold from the fridge
- Pinch of salt and black pepper
- 1/4 cup halal heavy cream
- 4 tbsp halal parmesan cheese, freshly grated
- 1/8 tsp smoked paprika (optional)
- 2 tsp chives, finely chopped (optional)
Instructions
- Preheat oven to 390°F (200°C) or 180°C fan, then lightly oil or butter four ramekins (about 10 oz each).
- Melt butter in a large skillet over medium-high heat, cook mushrooms until golden at the edges, then stir in garlic, thyme, salt, and pepper for about a minute.
- Add spinach and stir just until wilted, then divide the mixture into the ramekins and make a small well in the center of each.
- Crack one egg into each ramekin, season lightly with salt and pepper, drizzle with cream, and sprinkle with cheese.
- Bake for 12 to 15 minutes until the whites are set but the yolks are still runny, then remove from the oven, add paprika and chives if you like, and serve hot with bread.