Ingredients

  • 30g Kerrygold® Irish Creamery Butter 454g
  • 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
Print recipe

Directions

Savour weekend brunches with this easy to prepare recipe. 

Method:

  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. Serve with crispy prosciutto and hot buttered  toast

Want More Ideas?

Follow Kerrygold on Instagram

explore our

Similar Recipes

Seasonal

Christmassy Cookie Butter Truffles

Get creative this festive season with the ideal Christmas gift for loved ones!...

Main courses

Rory O’Connell’s Salade Tiede of Lamb Kidneys, Glazed Shallots and Straw Potatoes

Begin by preparing the shallots. Place the shallots, butte...

Baking

White Chocolate Blood Orange Cheesecake Tarts

...

Serves 6
Seasonal

Gingerbread House

This recipe makes perfectly crisp gingerbread house that will have everyone g...

At Home With Kerrygold

Easy Roast Lamb

  Want to watch Paul Flynn cook this Easy Lamb Roast? click...

Seasonal

Clodagh’s Turkey Butters

Cream t...

see more