SPINACH, EGG & MUSHROOM BAKE

Prep 2mins Cook 15mins Serves 2

INGREDIENTS

• Knob of butter • 200g baby mushrooms, sliced • 400g fresh spinach • ¼ tsp ground nutmeg • 1 small clove garlic, crushed • 1 tbsp crème fraiche • 2 large free-range eggs • 1 dried red chilli, finely sliced • 25g parmesan, grated

METHOD

1 Pre-heat the oven to 200 °C/gas mark 6-7. Melt the butter in a large frying pan and gently sauté the mushrooms for a couple of minutes. Remove and set aside. Add the spinach to the pan and cook gently until just wilted. Remove and drain to squeeze out any excess moisture.

2 Transfer the spinach into an ovenproof dish. Stir in the mushrooms, crème fraiche, nutmeg and garlic. Make two holes in the surface and then carefully crack an egg into each hole.

3 Bake for 8-10mins until the whites are just firm and the yolks are still runny. Remove, season and scatter with parmesan and dried chilli flakes. Eat straight from the dish, scooping up the juices with chunks of wholemeal bread!