5 medium leeks, sliced
500g portabellini mushrooms, sliced
3 cloves garlic, minced
400g baby spinach
2 Tbsp butter
2 Tbsp flour
2 tsp mustard
½ cup grated Parmesan
4 large free-range eggs
Salt and pink peppercorns
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.