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Spinach & mushroom baked eggs

From 1 October, R1 from each pink punnet of 250g whole and sliced white button mushrooms sold in Pick ‘n Pay stores nationwide will be donated towards the purchasing of silicone prostheses for women affected by breast cancer and who cannot afford reconstruction after surgery.

Spinach & mushroom baked eggs 

Serves 4

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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


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.


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