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

Roast rosemary potatoes

Preheat the oven to 200°, 400° F or Gas Mark 6. Cut th...

Hassle back potatoes

Preheat the oven to 200 Degrees Celsius. Take each potat...

Baking

Blueberry Muffins

The classic muffin. Breakfast fit for a king or a well-deserved treat at the end...

Serves 12 - 14 Muffins
At home with Kerrygold

Barbeque Lamb Chops with Irish Summer Salad Middle Eastern Style

To prepare:   Light your barbeque an hour before you intend...

Sides & Nibbles

Minty Mushey Peas

Mushy peas are traditionally served with fish and chips but their appeal has spr...

Serves 4
Baking

Rory O’ Connell’s Dried Fig, Date, Almond, Pistachio and Chocolate Cake

Rory O'Connell's delicious dried fig, date, almond, pistachio and chocolate cake...

Baking

Blondies with white chocolate, macadamia nuts and sea salt

Preheat the oven to 200°C top and bottom heat. Line a baking tin (a...

see more