Spinach and mushroom baked eggs

Spinach and mushroom baked eggs

Serves 4
Cooking time: Less than 60 minutes

Spinach and mushroom baked eggs

80g butter
200g button mushrooms, sliced thinly
100g baby spinach leaves
4 slices (60g) prosciutto, chopped finely
8 free-range eggs
1/2 cup (60g) grated cheddar cheese

1 Preheat the oven to 180°C (160°C fan-forced). Use 20g of the butter to generously grease four 2/3 cup (160ml) ovenproof dishes. Place dishes in a baking dish.

2 Heat the remaining butter in a large non-stick frying pan; add mushrooms, cook, stirring occasionally, over medium heat until golden brown. Add the spinach; cook for a further 1 minute or until the spinach is wilted. Divide the mixture between the dishes; top with prosciutto.

3 Whisk the eggs in a large bowl with sea salt and freshly ground black pepper. Pour the egg into the dishes; sprinkle with cheese. Pour boiling water into baking dish to come halfway up the sides of the dishes. Bake for about 20 minutes or until the egg is set. Grill tops to brown the cheese, if desired.

4 Serve with fingers of buttered toast.

Not suitable to freeze or microwave.

Recipe Search
Tip: Try "lamb & potato" or "Low GI"

Video: How to make perfect scones .

Scones with jam and cream

Watch this step-by-step guide from The Women's Weekly test kitchen and you'll be making perfect... More >

Video: How to make The Australian Women's Weekly train ....

Video: How to make The Australian Women's Weekly train birthday cake

The Australian Women's Weekly choo choo train birthday cake is a hit with kids and adults. Follow... More >

Weekly newsletter

Recipes in your inbox We send you the latest recipes from the Weekly plus all the week's best bits to your inbox.
Sign up now >


handy hints(676)/ royals(591)/ expert advice(492)/ royal family(487)/ books(443)/ natural health(406)/ food(330)/ recipes(330)/ prince william(321)/ kate middleton(319)/