Well it’s Easter again, such a nice time to be with family and friends. First term stress is over for the kids and there are lots of chocolate eggs on the horizon! As for us adults, it’ll have to be a real egg on a pile of delicious veggies and mushrooms https://fandw.me/22BjQ42. It’s a recipe inspired by Elizabeth David’s famous essay, An Omelette and a Glass of Wine. So cheers to another great long weekend!

Food and Wine


Eggs Baked Over Sautéed Mushrooms and Spinach

Serves 4



1tbsp olive oil

1 large leek, white and light green parts only, cut into 1cm pieces

1tbsp unsalted butter

450g button or Portabellini mushrooms, thinly sliced (about 6 cups)

1tbsp soy sauce

¼ cup dry red wine

140g baby spinach

salt and freshly ground pepper

4 large eggs

4 slices of wholegrain toast



1 Preheat the oven to 175°C. In a deep skillet, heat the olive oil. Add the leek and cook over moderate heat, stirring, until softened, 3 minutes.

2 Stir in the butter and mushrooms. Cover and cook, stirring occasionally, until the mushrooms are softened and a lot of liquid is released, 7 minutes.

3 Uncover and add the soy sauce and red wine and cook over moderately high heat, stirring, until the liquid is reduced to 2tbsp, 5 minutes. Add the spinach and stir until wilted, 2 minutes. Season with salt and pepper.

4 Coat four 1-cup ramekins or small gratin dishes with oil. Transfer the mushrooms and spinach to the ramekins and crack an egg on top of each. Bake for 10 to 12 minutes, until the white is barely set and the yolks are runny. Let stand for 2 minutes; serve with the toasts.