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

Baking

Butterscotch Pudding with Salted Caramel

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

Serves 6
Starters

Pan Seared Scallops

...

Sides & Nibbles

Braised Red Cabbage

Tantalize your tastebuds with this stunning side dish. It looks divine and it ta...

Serves 4-6
At Home With Kerrygold

Lamb Shank Broth

Paul Flynn's lamb shank broth serves 6. Preheat the oven to 1...

Easy to Create

Hummus & Rainbow Sandwich

Begin by soft boiling the eggs for approximately 6-7 minutes and leav...

Baking

Chocolate and Cream tartlets

...

Serves 6 tartlets
Baking with Kids

Raspberry Crumb Squares

Preheat oven to 180c fan and line a 23cm x 23cm x 5cm square tin with...

see more