I always think food looks posh in ramekins. I also always think, because it looks posh, that means it’s going to be fiddly and difficult to make. These spiced baked eggs weren’t fiddly and difficult to make at all, and they tasted as good as they looked. The only bit I messed up was leaving them in the oven for too long which meant the yolk set – it would have been nicer runny.
Quick and easy and definitely a dish I’ll be making again. The original version used Swiss chard, but there was none in Tesco, so I used spinach instead.
Spiced Baked Eggs (serves 2)
(recipe adapted from Veggienomics)
15g butter, plus extra for greasing
1 tsp olive oil
125g field mushrooms, finely chopped
2 large handfuls of spinach, chopped
65ml/2fl oz double cream
1/2 tbsp mild curry powder
salt and pepper
- Preheat the oven to 190C/170C fan/Gas 5 and lightly butter two deep ramekin dishes. Heat the butter and oil in a large frying pan over a medium heat. Add the mushrooms and fry for 4 minutes until any liquid has evaporated. Add the spinach and cook for another 3-4 minutes until wilted.
- Divide the mushroom mixture into the prepared ramekins, then crack an egg into each one. Mix together the cream and curry powder, season with salt and pepper and spoon over the eggs so they are completely covered.
- Put the ramekins in a deep baking dish and pour in enough just-boiled water to come three-quarters of the way up the sides. Carefully transfer the dish to the oven and cook for 16-18 minutes until the whites of the eggs are just set but the yolks remain runny.