Baked Eggs with Mushrooms and Thyme

Make baked eggs with mushrooms and thyme, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
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
Ingredient notes on the recipe page.

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.
Check ingredient packaging for allergen information.

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

AI-generated images illustrating the recipe.

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