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

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

Desserts

Eton Mess No Bake Cheesecake

Eton Mess has long been a family favourite when it comes to desserts. Try our tw...

Baking

Spider Cookies

A simple but effective baking idea this Halloween, get creative for the perfect...

Serves 20-25 cookies
Main courses

Vegetable Tart with Balsamic Reduction

Method: To make the pesto Place the basil, olive oil,...

Serves 4-6
Desserts

BAKED PEARS with Pecans & Maple Syrup

This dessert is just perfect for a cold autumn day. It can be served with war...

Serves 4
Desserts

Pancakes with Salted Caramel Sauce

Salted caramel has been popping up in recipes a lot lately, but have you ever tr...

Starters

Smoked Haddock Corn Chowder

...

Serves 6
Main courses

Kerrygold Christmas Turkey

The secret weapon for a deliciously moist turkey is a piece of fine cotton go...