Ingredients

  • 30g Kerrygold Pure Irish Salted Butter
  • 200g Chestnuts Mushrooms, quartered
  • 2 cloves Garlic, finely chopped
  • 240g Baby Spinach
  • 8 slices Prosciutto, rind removed
  • 40g Feta
  • 4 large eggs
  • 4 slices toast, to serve

Directions

  1. Heat the oven to 220C (fan forced).
  2. In a large fry pan over medium-high heat, melt the butter (30g) till it begins to foam. Add the mushrooms and garlic, and sauté till golden brown. Side aside.
  3. In the same pan, add the baby spinach and cover for 1-2 minutes, or until wilted.
  4. Place the spinach and mushrooms into four 2-cup ovenproof dishes of your choice, and crack an egg into each one. Crumble the feta on top of the eggs.
  5. Place the dishes onto a lined baking tray, and lay out the prosciutto in a single layer next to it.
  6. Bake for 18-20 minutes, or until the egg whites are set and the yolks are still runny.
  7. erve with crispy prosciutto and hot buttered  toast

Want More Ideas?

Follow Kerrygold on Instagram

explore our

Similar Recipes

Seasonal

Hazelnut Toffee Buttercrunch

Shane Smith's hazelnut toffee buttercrunch recipe serves 8 - 10. Pr...

At home with Kerrygold

Victoria sponge cake

Preheat the oven to 180 degrees celsius Cream the butter...

Main courses

Lamb chops with red wine, rosemary and garlic butter

Marinated lamb chops. Tender and tasty. Bring out the best in them with rosemary...

Serves 4

French Toast (Pain Perdu)

Whisk the egg, icing sugar and whole milk together thoroughly and po...

loaded baked eggs

Heat the oven to 220C (fan forced). In a large fry pan o...

Desserts

No Bake Salted Caramel Cheesecake Jars

For the biscuit base, melt the butter and crush the digestives in a...

Sides & Nibbles

Roasted Carrots with Herby Butter

A brilliant way to serve carrots on Christmas Day for large numbers as they need...

Serves 10-12