Baked eggs with spinach and mushrooms

Serves 6-12

• 1g spinach
• 4 tbsp unsalted butter
• 1 onion
• 3 cloves garlic
• 500g mushrooms
• 225g whipping cream
• 0.75 tsp salt
• 0 Freshly ground black pepper
• 0.25 tsp nutmeg
• 12 large eggs
• 6 tbsp parmesan

Step 1
Bring 7mm water to a boil in a large ovenproof frying pan.

Step 2
Add half the spinach and cook, turning, until wilted – about 30 seconds.

Step 3
Add the remaining spinach and wilt.

Step 4
Cook, covered, over a moderately high heat until tender – just 1-2 minutes.

Step 5
Drain and cool under cold running water.

Step 6
Gently squeeze to remove as much liquid as possible, then coarsely chop.

Step 7
Wipe the pan dry, then melt the butter over a medium-low heat.

Step 8
Cook the onion and garlic for 2-3 minutes, or until softened.

Step 9
Add the mushrooms, raise the heat to medium-high, for about 5 minutes or until softened.

Step 10
Stir in the cream, salt, pepper, nutmeg (if using), and the chopped spinach and bring back to a simmer.

Step 11
Remove the pan from the heat.

Step 12
When you’re ready to bake, about 30 minutes before serving, heat the oven to 230C/450F/gas mark 8.

Step 13
Put the spinach mix in a baking dish – or use your pan if ovenproof – and make 12 wells in it.

Step 14
Crack an egg into each.

Step 15
Bake at the top of the oven until the whites are firm and yolks are still runny – 15-30 minutes depending on ovens and baking vessel.

Step 16
Sprinkle with salt and pepper and grated parmesan before serving.