Although we all know that spinach is brilliantly nutritious (hence National Spinach Day in its honour), it does sometimes need help from flavourful friends!
Enter spinach and umami rich flavoursome mushrooms… an amazing and totally delicious food combination which, in the rise in popularity of vegan and vegetarian diets, has become one of the world’s most popular food combos.
Like mushrooms, spinach works magic in frittatas, omelettes and quiches. Our spinach and mushroom baked eggs dish is both delicious and rich in minerals, vitamins, iron and fiber.
A powerhouse breakfast for any celebration!
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.
Image and Recipe Credit : The South African Mushroom Farmers’ Association
