Pic of Baked eggs with spinach and mushrooms

Baked eggs with spinach and mushrooms

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Vegetarian mains

Baked eggs with spinach and mushrooms

Main Serves 2 25 min
This is a very speedy, easy vegetarian recipe that works well as a brunch, lunch or last-minute dinner. It's easily doubled or tripled, and can be adapted as you like – a pinch of chilli or other spices with the mushrooms, a grating of Gruyère, Pecorino or Parmesan on top. Eat with toast or fresh crusty bread.


  • 2 tbsp olive oil
  • 125g mushrooms, wiped clean and sliced
  • 225g spinach, tough stalks removed, larger leaves roughly chopped
  • a little nutmeg, grated
  • 2 eggs
  • 2 tbsp double cream
  • salt and pepper


Prep time: 10 min
Cooking time: 15 min
  • Step 1

    Preheat oven to 200°C/Gas 6.
  • Step 2

    Heat the oil in a frying pan, add the mushrooms and fry for a minute or so to soften.
  • Step 3

    Add the spinach and a little freshly grated nutmeg and stir until the leaves have just wilted.
  • Step 4

    Season with salt and pepper. Transfer to a baking or gratin dish.
  • Step 5

    Carefully break an egg into each side of the dish, leaving each one intact as if you were cooking a fried egg.
  • Step 6

    Drizzle over the cream.
  • Step 7

    Bake for about 8-10 minutes, until the eggs are just starting to set.
  • Step 8

    They will carry on cooking in the dish, so don't overdo them at this stage.

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