Eat in: Baked eggs with spinach, mushrooms, goat's cheese and chorizo

Make time for a lengthy breakfast this month. A delicious recipe from the lovely Katie of What Katie Ate.

Serves 4
2 bunches spinach, wilted
2 tbs olive oil
150g brown mushrooms, sliced
20g unsalted butter
Handful fresh thyme sprigs
1 chorizo, thinly sliced
300ml single cream
150g soft goat’s cheese, crumbled
4 large eggs

Preheat the oven to 180°C and grease four 300ml baking dishes or ramekins. Squeeze any excess water from the spinach and roughly chop. Divide among ramekins. Fry the mushrooms for 4-5 minutes until softened. Add butter and leaves from 3 thyme sprigs. When butter is melted, toss the mushrooms to coat evenly, then divide among the ramekins. Return the frying pan to medium heat, add the chorizo and fry for 1-2 minutes each side. Drain on paper towel and add to the ramekins, leaving room in the centre for the egg. Pour in cream, then dot with goat’s cheese. Crack an egg into the centre of each dish, and season well. Place in a deep roasting pan and fill the pan with enough cold water to come halfway up the sides of the ramekins. Bake in the oven for 25-30 minutes until the whites of the eggs are cooked. Garnish with thyme sprigs and serve with toasted crusty bread and roasted tomatoes.

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