Baked Eggs with Mushrooms and Thyme
Makes 1 serving

INGREDIENTS
2 large, about 110 g Egg
150 g Mushrooms (Chestnut, sliced.)
50 g Spinach
30 g Light cream cheese
1 tsp (5 g) Butter
1 clove, about 3 g Garlic
A few sprigs, leaves picked Fresh thyme
To taste Salt
To taste Black pepper

METHOD
1. Heat the oven to 190°C. Fry the mushrooms in the butter over a high heat for five minutes until browned, then add the garlic and thyme for a minute and the spinach until it wilts. Season.
2. Spoon the mixture into a ramekin or small ovenproof dish, make two hollows and crack in the eggs. Dot the cream cheese around them.
3. Bake for ten to twelve minutes until the whites are opaque and the yolks still soft. They keep cooking in the dish, so take them out a minute before you think.

Contains milk and eggs.

RECIPE NOTES
Ovens vary more than this recipe can allow for. Check at nine minutes; a white that is still clear needs two more.
Mushrooms at 150 g are 23 kcal. Nearly all of the 279 is the eggs, the butter and the cream cheese, in that order.

Full recipe: https://www.getfuel8.com/recipes/baked-eggs-mushrooms-thyme
