loaded baked eggs
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
- Heat the oven to 220C (fan forced).
- 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.
- In the same pan, add the baby spinach and cover for 1-2 minutes, or until wilted.
- 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.
- Place the dishes onto a lined baking tray, and lay out the prosciutto in a single layer next to it.
- Bake for 18-20 minutes, or until the egg whites are set and the yolks are still runny.
- erve with crispy prosciutto and hot buttered toast
