A spanish recipe for baked eggs which can be served for brunch or as a starter. You can use chestnut mushrooms but it is nice to use wild mushrooms when available, or a mixture.
Ingredients
- 2 tbsp olive oil
- 125 g fresh mushrooms
- 2 plump cloves garlic peeled and finely chopped
- 4 large organic eggs
- sea salt and black pepper
- 1 tbsp finely chopped parsley
Servings:
Instructions
- Preheat oven to 220 C.
- Heat the oil in a medium sized frying pan until very hot. Add mushrooms, garlic and a pinch of sea salt and fry over a high heat for 2-3 minutes, stirring occasionally.
- Divide the mushrooms between two small ovenproof dishes, making two indentations in each for the eggs.
- Slide 2 raw eggs into each dish and sprinkle with a little more salt, some black pepper and parsley.
- Put into preheated oven and bake for about 5 minutes or until the whites of the eggs have set.
Share this Recipe
Powered byWP Ultimate Recipe