This literally takes 30 seconds.ĭivide between ramekin s – Divide the mushroom mixture between the ramekins.Įgg – Make a shallow crater in the surface of the mushroom mixture so when you rack the eggs in, the yolk settles in the middle. Wilt spinach – When the mushrooms are done, toss the spinach in and stir just until wilted. Add the garlic towards the end, else it will burn before the mushrooms are done. □□♀️Ĭook mushrooms – Start by cooking the mushrooms until golden. The cream protects the egg so it doesn’t dry out in the oven, and the cheese forms a thin and delicious crust. Feel free to switch out the thyme for other herbs of choice! Tarragon or rosemary would be lovely, or a pinch of mixed dried herbs.Ĭream and parmesan – For topping the eggs. Garlic, thyme and butter – For cooking the spinach and mushroom bed. You can easily switch it out for sliced English spinach, kale, silverbeet leaves (Swiss chard), or anything similar. Spinach – I’ve used baby spinach here for ease. If you have access to fresh wild mushrooms, they’ll be even better (*jealous!) Mushrooms – I’ve just used white mushrooms, but anything will work here. If you use room temperature eggs, you’ll find by the time the whites are set, the yolks aren’t runny any more. Here’s what you need to make these Shirred Eggs baked on a bed of buttery and garlicky spinach and mushrooms:Įggs – Fridge-cold, if you’re dead set on runny yolks like I am! Fridge-cold eggs slows down the cooking of the yolks, which set at a lower temperature than the whites.
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