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Instead of baking hot crossed buns this Easter I baked eggs with garlicky sauteed mushrooms and wilted spinach instead. Healthier right? To top off this long weekend of indulgence though, I added a generous shaving of bottarga and parmesan too.
Eggs in my pink-purplish shaded Le Creuset mini-cocottes are so pretty and a beautiful way to start Saturday morning. Note that as I did not have heavy cream at home, I substituted for full fat milk instead. Anyways, this is a protein packed breakfast and a brilliant way to start the day and honestly, it isn’t very hard to make. Feel free to use other ‘fillings’ besides mushroom and spinach (say, I may try sun-dried tomatoes next). 
Ingredients
- 2 eggs
- 1 tablespoon of butter
- 1 large portobello mushroom
- 1 garlic, sliced
- 1/2 teaspoon of dried thyme (or fresh)
- 4 tablespoon of full fat milk or cream
- 10 spinach leaves
- 1 teaspoon of grated bottarga
- Few shavings of parmesan
- Salt and freshly cracked black pepper, to taste
Instructions
- Preheat oven to 180C.
- Wipe mushroom clean using kitchen towels and then slice it (not too thin that it breaks).
- Heat a small pan on medium heat. Add the butter and the mushrooms, thyme, garlic, salt and pepper. Sautee until the mushroom becomes soft, around 5-6 minutes on low-medium heat. Flip the mushrooms when browned on one side.
- Divide the mushrooms and spinach between the two lightly greased ramekins. Crack one egg in each and top with some freshly grated parmesan.
- Fill baking tray with some hot water and place ramekins into the tray (water should reach half the ramekin). Bake for 10 minutes or longer if you don't want a runny yolk.
- Serve with some grated bottarga and thinly shaved parmesan and freshly diced parsley.
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