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

Baking

Shortbread

Great shortbread never goes unnoticed. The quintessential buttery biscuit deserv...

Serves 20-24 squares
Desserts

Farmette’s Fine Fettle Flapjacks

This recipe was created by our friend, Imen McDonnell (...

Serves 12 flapjacks
Sides & Nibbles

SAUSAGE MUMMIES

METHOD On a lightly floured cutting board, roll out one sheet...

Desserts

Butterscotch Pudding with Salted Caramel

If you’re crazy about salted caramel, you will love this indulgent dessert rec...

Serves 6
Main courses

Butternut Squash Lasagna

This isn’t your...

Serves 2
Desserts

Farmette’s Farmhouse Tres Leches Cake

This recipe was created by our friend, Imen McDonnell (...

Serves one 8-inch layer cake
Baking

Madeira Cake

This iconic cake is a favourite with all the family. Curious culinary spirits ca...

Serves 8