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.
*Recipe courtesy of the Power of Pink campaign.
From 1 October, R1 from each pink punnet of 250g whole and sliced white button mushrooms, 250g sliced white button mushrooms, the 250g budget line and the 400g whole white mushroom punnets sold 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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