FOOD EASTER BRUNCH
Baked eggs with mushrooms To get ahead, cook the vegetable mixture the day before, then reheat and prepare from step 3 25g butter, plus extra for greasing 250g chestnut mushrooms, sliced or chopped 2 Asda Shallots, ďŹ nely chopped 2 x 160g bags baby spinach, ready washed Small pinch grated nutmeg 6 large free-range eggs
SERVES 6 READY IN 30 MINS PRICE PER SERVING 92p
48 | ASDA.COM/MAGAZINE | APRIL 2013
75g Emmental, grated Toast, to serve Preheat the oven to 190C/ 170C Fan/Gas 5. Grease six ramekins with a little butter. Put a kettle of water on to boil. Cook the mushrooms and shallots in the butter until they are soft and any mushroom
juices have evaporated. Add the spinach and cook until it wilts. Stir in the nutmeg and season with pepper. Divide the vegetable mixture between the ramekins. Make a shallow hole in the veg with the back of a spoon. Break an egg into each hole and sprinkle the cheese on top.
Put the ramekins in a roasting tin and pour in enough boiling water to come halfway up the sides. Bake for 20 minutes or until the whites are set but the yolks are still runny. Serve with toast. CALORIES
200 10%
LOW
MED
HIGH
LOW
0.9g 1%
15.9g 23%
7g 35%
0.6g 10%
SUGAR
FAT
SAT FAT
SALT
BASED ON GUIDELINE DAILY AMOUNT PER SERVING