Healthy, quick and hearty. Take your love for eggs to the next level with this simple recipe for baked eggs with mushrooms and spinach.
4 large Pace Farm eggs
250g cremini mushrooms, thinly sliced
2 cloves garlic, minced
4 cups baby spinach
4 tbsp freshly grated Parmesan
Pinch of red pepper flakes (optional)
Salt and pepper
4 tbsp heavy cream
2 tbsp unsalted butter
2 tsp fresh thyme leaves
Preheat oven to 200℃. Lightly oil four medium-size ramekins or coat with nonstick spray.
Melt butter in a large skillet over medium heat. Add thyme, garlic, mushrooms and red pepper flakes. Cook and stir occasionally for 3-4 minutes; season with salt and pepper. Stir in spinach and cook until wilted down (about 2 mins).
Divide mushroom mixture evenly into the ramekins. Top with eggs, heavy cream and Parmesan; season with salt and pepper.
Place into oven and bake for 10-15 minutes or until egg whites are just set then serve.