Creamy spinach and mushroom baked eggs

Name: Creamy spinach and mushroom baked eggs
Cook time: 15 min
Total time: 15 min
Yield: 2
Ingredients: 1 Tbsp Olive oil; 2 rashers Bacon (Main); 100 g Mushrooms, chopped (Main); 2 cups Baby spinach (Main); 1 tsp Lemon zest; ½ cup Cream; 2 Eggs (Main); ¼ cup Parmesan cheese, finely grated, plus extra to serve; 1 small handful Flat leaf (Italian) parsley, to garnish

15 min

for 2 people

Tam West

Bite

Cooked in one pan, this is a less stressful way to cook bacon and eggs in the morning and the vegetable component melds in nicely.

Ingredients

1 Tbsp	Olive oil
2 rashers	Bacon (Main)
100 g	Mushrooms, chopped (Main)
2 cups	Baby spinach (Main)
1 tsp	Lemon zest
½ cup	Cream
2	Eggs (Main)
¼ cup	Parmesan cheese, finely grated, plus extra to serve
1 small handful	Flat leaf (Italian) parsley, to garnish

Directions

Heat oven to 180C. Heat the oil in an ovenproof frying pan over a high heat.
Cook the bacon and mushrooms for 3-5 minutes or until browned. Remove from the pan and keep warm.
Add the spinach, lemon zest, cream and salt and pepper to taste and cook for 1 minute.
Remove pan from the heat. Return mushrooms and bacon to the pan. Crack in eggs and sprinkle with parmesan. Bake for 10-12 minutes or until eggs are just set. Sprinkle with parsley and extra parmesan and serve with toast.