Baked eggs with spinach, mushrooms, goats cheese and chorizo

This recipe for brunch is a great way to cater for a crowd with very little hassle.

Preheat the oven to 180°C and grease four 300ml baking dishes or ramekins.
Add 3/4 cup (185ml) cold water to a saucepan and bring to the boil over high heat. Add spinach, reduce heat to medium and cook for 1 minute or until just wilted. Drain, transfer to a clean Chux and squeeze out as much excess water as you can. Turn spinach out onto a board and roughly chop. Divide spinach among ramekins and season.
Heat 1 tablespoon oil in a frypan over medium heat. Add the mushroom and cook for 4-5 minutes until softened. Add butter and leaves from 3 thyme sprigs. When butter is melted, toss the mushrooms to coat evenly, then divide among the ramekins.
Return the frypan to medium heat, add the chorizo and fry for 1-2 minutes each side until golden and caramelised around the edges. Drain on paper towel and add to the ramekins, leaving room in the centre for the cracked egg.
Place cream in a jug and season. Pour into the ramekins, then dot with goat’s cheese. Crack an egg into the centre of each dish, season well and top with a few extra thyme leaves.
Place the ramekins in a deep roasting pan and fill the pan with enough cold water to come halfway up the sides of the ramekins. Bake in the oven for 25-30 minutes until the whites of the eggs are cooked. Garnish with thyme sprigs and serve with toasted crusty bread and roasted tomatoes.

Source

2 bunches English spinach, trimmed

2 tbsp olive oil

150g Swiss brown mushrooms, sliced

20g unsalted butter

Handful fresh thyme sprigs

1 chorizo, thinly sliced

300ml pure cream

150g soft goat's cheese, crumbled

4 large eggs

Toasted crusty bread and roasted cherry truss tomatoes, to serve

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