Baked eggs with potatoes, mushrooms, spinach and Gruyère
This Recipe Baked eggs with potatoes, mushrooms, spinach and Gruyère from deliciousmagazine.co.uk
Ingredients Baked eggs with potatoes, mushrooms, spinach and Gruyère
- 100g baby spinach
- 4 tbsp vegetarian gruyere
- Large pinch of chilli flakes
- 1 tbsp olive oil
- Salt, to season
- 2 medium free-range eggs
- 400g floury potatoes
- 200g mixed mushrooms
- 1 garlic clove
Instructions Baked eggs with potatoes, mushrooms, spinach and Gruyère
- Heat the oven to 220°C/fan200°C/gas 7. Cut the potatoes into 2-3cm chunks. Put in a large ovenproof frying pan, season and drizzle with the olive oil. Roast in the oven for 12 minutes.
- Cut the mushrooms into quarters, chop the garlic, then toss them through the potatoes. Roast for 10 minutes until the potatoes are tender. Remove from the oven and stir in the spinach until it has wilted in the heat from the pan.
- Grate in the gruyere, then, using the back of a spoon, make 2 hollows in the vegetables. Crack the eggs into the hollows. Season with salt and the chilli flakes. Return to the oven and cook for 6-8 minutes until the eggs are just set.
This article and recipe adapted from deliciousmagazine.co.uk
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