Easter Brunch - Baked eggs with mushrooms, potatoes, spinach and gruyère cheese
Easter Brunch Recipe - Easy Easter baked eggs
Long weekends, lazy mornings and the promise of Spring sunshine makes the Easter break the perfect time to indulge in an easy to make home-cooked Easter brunch.
This easy baked eggs recipe can be made in one pan and is perfect for a relaxed Easter brunch. The addition of spinach fulfills one of your five-a-day and this a great meat-free recipe too.
Preparation time: 15 mins
Cooking time: 30 mins
- 400g potatoes
- 4 shallots (1 red onion as an alternative)
- 1 tbsp olive oil
- 200g mushrooms
- 1 garlic clove
- 100g spinach
- 4 tbsp gruyere cheese
- 1 tbsp of parmesan cheese
- 2 medium eggs
- Salt to season
- Pepper to season
- Paprika (chilli flakes as an alternative)
- Heat the oven to 220°C/fan 200°C/gas mark 7.
- Cut the potatoes into 2-3cm chunks. Cut the shallots into quarters. Add the potatoes and shallots to a large ovenproof frying pan.
- Season and drizzle the potatoes with the olive oil. Roast in the oven for 12 minutes.
- Whilst the potatoes and shallots are cooking, cut the mushrooms into quarters and chop the garlic. Toss them through the potatoes. Roast for 10 minutes until the potatoes are tender.
- Remove from the oven and stir in the spinach until it has wilted in the heat from the pan.
- Grate in the gruyere.
- Make 2 hollows in the pan and crack the eggs into the hollows.
- Season with salt, pepper and paprika.
- Return to the oven and cook for 6-8 minutes until the eggs are just set.
- Finish with a sprinkling of parmesan cheese and serve with a refreshing drink. I'd recommend Appletiser as its crisp apple flavour goes really well with this dish.
What will you be cooking up on the Easter weekend? Comment below if you give this recipe a try!
Her Favourite Food x
In collaboration with Appletiser.
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