- 2 bunches English spinach, trimmed
2 tbs olive oil
150g Swiss brown mushrooms, sliced
20g unsalted butter
Handful fresh thyme sprigs
1 chorizo, thinly sliced
300ml pure (thin) cream
150g soft goat’s cheese, crumbled
4 large eggs
Toasted crusty bread and roasted cherry truss tomatoes, to serve
- Preheat the oven to 180°C and grease four 300ml baking dishes or ramekins.
- Add 3/4 cup (185ml) cold water to a saucepan and bring to the boil over high heat. Add spinach, reduce heat to medium and cook for 1 minute or until just wilted. Drain, transfer to a clean towel and squeeze out as much excess water as you can. Turn spinach out onto a board and roughly chop. Divide spinach among ramekins and season.
- Heat 1 tbs oil in a frypan over medium heat. Add the mushroom and cook 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 fry pan to medium heat, add the chorizo and fry for 1-2 minutes each side until golden and caramelised around the edges. Drain on paper towel and add to ramekins, leaving room in the centre for the cracked egg.
- Place cream in a jug and season. Pour into the ramekins, then dot with goat’s cheese. Crack an egg into the centre of each dish, season well and top with a few extra thyme leaves.
- Place the ramekins in a deep baking tray and fill the tray 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
This recipe was featured in ABC Delicious Magazine, March 2012