Riverford Wicked Leeks
Baked eggs with spinach and mushrooms recipe image

Print Baked eggs with spinach and mushrooms

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 & sliced
  • 225g spinach, tough stalks removed, larger leaves roughly chopped
  • A little nutmeg, grated
  • 2 eggs
  • 2 tbsp double cream
  • Salt & pepper


  1. Preheat oven to 200˚C/Gas 6.
  2. Heat the oil in a frying pan, add the mushrooms and fry for a minute or so to soften.
  3. Add the spinach and a little freshly grated nutmeg and stir until the leaves have just wilted.
  4. Season with salt and pepper. Transfer to a baking or gratin dish.
  5. Carefully break an egg into each side of the dish, leaving each one intact as if you were cooking a fried egg.
  6. Drizzle over the cream.
  7. Bake for about 8-10 minutes, until the eggs are just starting to set.
  8. They will carry on cooking in the dish, so don’t overdo them at this stage.
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