{"id":3096,"date":"2019-10-04T06:01:19","date_gmt":"2019-10-04T04:01:19","guid":{"rendered":"https:\/\/getitmagazine.co.za\/joburg-west\/?p=3096"},"modified":"2024-05-31T09:17:55","modified_gmt":"2024-05-31T07:17:55","slug":"spinach-mushroom-baked-eggs","status":"publish","type":"post","link":"https:\/\/getitmagazine.co.za\/joburg-west\/blog\/2019\/10\/04\/spinach-mushroom-baked-eggs\/","title":{"rendered":"Spinach & mushroom baked eggs"},"content":{"rendered":"

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.<\/strong><\/em><\/p>\n

Spinach & mushroom baked eggs\u00a0<\/strong><\/p>\n

Serves 4<\/strong><\/p>\n

Ingredients:<\/strong><\/p>\n

5 medium leeks, sliced<\/p>\n

500g portabellini mushrooms, sliced<\/p>\n

3 cloves garlic, minced<\/p>\n

400g baby spinach<\/p>\n

2 Tbsp butter<\/p>\n

2 Tbsp flour<\/p>\n

350ml milk<\/p>\n

2 tsp mustard<\/p>\n

Pinch nutmeg<\/p>\n

\u00bd cup grated Parmesan<\/p>\n

4 large free-range eggs<\/p>\n

Salt & pink peppercorns<\/p>\n

Olive oil<\/p>\n

Method:<\/strong><\/p>\n

Preheat oven to 200\u02daC and prepare 4 ramekins on a baking tray.<\/p>\n

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.<\/p>\n

In a large frying pan over high heat saut\u00e9 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.<\/p>\n

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.<\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

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. 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