2 bunches English spinach, trimmed
2 tbsp 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 + 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 frying pan 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 center 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 center 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.