RECIPE: Emma Dean’s Baked Eggs
If I can’t get chook eggs from Mum, I love heading down to the Eggporium (at the end of the I shed) at the Queen Victoria Market to get the closest I can get to farm fresh eggs. Say hi to Luke!
Baked Farm Eggs with Mushrooms, Spinach and Parmesan
- 2 knobs of butter
- 250 grams of mushrooms
- ? bunch of English spinach
- 1 clove of garlic, to taste
- salt and pepper, to taste
- 150ml cream
- 4 eggs
- a few shaves of parmesan cheese
- tomato kasundi to serve
Preheat the oven to 190 degrees celsius
In a deep frying pan, heat the butter and saut? the mushrooms with the spinach. Pierce the garlic clove with your fork and use the fork to stir in the mushrooms and spinach together, to give a hint of garlic. Cook until the spinach is wilted and then season to taste.
Splash in the cream, and stir to heat.
Pour the mixture into individual ovenproof pans or ramekins, or across the bottom of one ovenproof dish. Crack the eggs on top. Bake for 10 minutes, or until the egg white is cooked and the yolk is still runny. Be careful not to overcook.
When ready, remove the ramekins from the oven and add the parmesan shaves over the top of each egg. Serve with a dollop of kasundi on top!