SPINACH & MUSHROOM BAKED EGGS

Serves: 4

Ingredients

• 5 medium leeks, sliced
• 500g Portabellini mushrooms, sliced
• 3 cloves garlic, minced
• 400g baby spinach
• 2 tablespoons butter
• 2 tablespoons flour
• 350ml milk
• 2 teaspoons mustard
• pinch nutmeg
• ½ cup grated Parmesan
• 4 large free-range eggs
• salt and pink peppercorns
• Olive oil

Method

1. Preheat 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. 
4. In the same pan add in the 2 tablespoons of butter, the leeks and garlic and cook until the leeks are tender and the garlic is fragrant. 
5. Sprinkle in the flour and, stirring constantly, cook the flour for a few minutes. 
6. Pour in the milk and stir until smooth. Bring to a simmer. 
7. Season with salt, pepper, mustard and nutmeg. 
8. Once the mixture is thick, remove from the heat. Stir in the mushrooms, spinach and Parmesan.
9. Divide the 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.