The festive season is so much more than a big lunch and a resetting of the work calendar. It’s a chance to take a full breath and have more than a five minute conversation with work colleagues over a cocktail and canapé; a chance to laugh with nieces who have studied every weekend of the year; it’s time to smile at your own family without watching the clock! So get your people over for brunch and take the day as it comes. I love serving these Mushroom-Spinach Baked Eggs https://bit.ly/1PNCMas as it allows you to sit and chat instead of playing short-order cook in the kitchen!
Mushroom-Spinach Baked Eggs
Serves 6
2tbsp extra-virgin olive oil, plus more for brushing
1 small onion, chopped
225g button mushrooms, sliced
salt and freshly ground pepper
6 cups baby spinach (about 170g)
6 slices potato bread, lightly toasted
6 large eggs
½ cup full cream milk
¾ cup grated gruyere cheese
Method
1 Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook, stirring occasionally, until golden, about 8 minutes. Add the mushrooms and cook, undisturbed, until they begin to brown, about 2 minutes. Add ½tsp salt, and pepper to taste; continue cooking, stirring occasionally, until soft, about 4 more minutes. Stir in the spinach and cook until wilted, about 2 minutes. Remove from the heat and let cool.
2 Brush a 23x33cm baking dish with olive oil. Arrange the bread in the dish in a single layer with the edges slightly overlapping, then spoon the mushroom-spinach mixture on top. If making ahead, cover and refrigerate overnight.
3 When ready to bake, preheat the oven to 175°C. Crack an egg onto each piece of bread; season with salt and pepper. Pour the milk evenly over the top and sprinkle with the cheese. Bake until the egg whites are set, 25 to 30 minutes.
Photograph by Con Poulos
Recipe courtesy of Food Network Magazine
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