Indulge in some self-care with food that feeds your soul and boosts your health. Serve your family Spinach & Mushroom Baked Eggs this weekend. #mushroomsforlunch #easycooking #easyeating #mushroomswitheverything #mushroomrecipes #weekendfood #supernutrition #shortcuts #comfortfoods #travelwithyourtastebuds #flexitariandiet #umami #blendability #relaxedeating #healthyeatinghabits #vegmeal #plantbased #mushroomsnacks #easyentertaining #vegetarian #lifeisgood #immunebooster #nourish #selfcare #eatwell


Spinach & Mushroom Baked Eggs

Serves 4



400g baby spinach

500g Portabellini mushrooms, sliced

olive oil

2 tbsp butter

5 medium leeks, sliced

3 cloves garlic, minced

2 tbsp flour

350ml milk

salt, black pepper and pink peppercorns

2 tsp mustard

pinch nutmeg

½ cup grated Parmesan

4 large free-range eggs



1 Preheat the oven to 200˚C and prepare 4 ramekins on a baking tray.

2 Blanch the spinach quickly by placing it in a colander in the sink. Pour over a freshly boiled kettle of water and then immediately rinse with cold water. Squeeze all the water out and set aside.

3 In a large frying pan over high heat sauté the mushrooms in a drizzle of olive oil until golden brown. Set mushrooms aside. In the same pan add in the 2 tbsp butter, the leeks and garlic and cook until the leeks are tender and the garlic is fragrant. Sprinkle in the flour and stirring constantly cook the flour for a few minutes. Pour in the milk and stir until smooth. Bring to a simmer. Season with salt, pepper, mustard and nutmeg. Once the mixture is thick, remove from the heat. Stir in the mushrooms, spinach and Parmesan.

4 Divide mixture between ramekins and create a well in the centre of each one. Crack an egg into each well and bake for 10-15 minutes until the eggs are cooked to your liking. Sprinkle with some crushed pink peppercorns and serve.