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Spinach & Mushroom Baked Eggs

A beautiful breakfast dish of classic flavours.
4 from 1 vote
Prep Time 20 minutes
Cook Time 10 minutes
Course Breakfast
Cuisine South African
Servings 4 people


  • 5 medium leeks, sliced
  • 500 g portabellini mushrooms, sliced
  • 3 cloves garlic, minced
  • 400 g baby spinach
  • 2 tbsp butter
  • 2 tbsp flour
  • 350 ml milk
  • 2 tsp mustard
  • Pinch nutmeg
  • ½ cup grated Parmesan
  • 4 large free-range eggs
  • Salt & pink peppercorns
  • Olive oil


  • Preheat oven to 200˚C and prepare 4 ramekins on a baking tray.
  • 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.
  • 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.
  • 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.
Keyword breakfast