Eggs florentine with mushrooms

Recipe from: 3/1/2006 12:00:00 AM

Ingredients 7
Servings 4
Time 10

Ingredients

  • 30
    ml
    olive oil
  • 125
    g
    mushrooms, roughly chopped
  • 225
    g
    fresh young English spinach
  • 5
    pinch
    salt
  • 5
    pinch
    freshly ground black pepper
  • 2
    eggs
  • 30
    ml
    cream
 

Method

5
 
Preheat the oven to 200°C and butter two ramekins.

Heat the oil in a large pan and stir-fry the mushrooms for 1 minute.

Add the spinach and stir-fry until the spinach just begins to wilt.

Season with salt and pepper and divide the mixture between the prepared ramekins.

Make a slight hollow in the middle of the spinach mixture and crack an egg in each hollow.

Spoon 15ml cream over each egg and bake for about 12 minutes or until the eggs are just set ? they will continue cooking once they've been removed from the oven.

Season with more pepper and serve immediately. Serve with fried tomatoes and toast.

 

Read more on: eggs  |  stir-fry
 

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