Spinach and Mushroom Baked Eggs

Sometimes it’s nice to treat ourselves to something a bit more exciting than cereal for breakfast, and these Spinach and Mushroom Baked Eggs are sure to hit the spot.

Serves: 4


  • 80g butter
  • 200g mushrooms, thinly sliced
  • 100g baby spinach leaves
  • 4 slices prosciutto, finely chopped
  • 8 eggs, lightly beaten
  • 1/2 cup cheese, grated


Grease four ramekins and place in a baking dish. Heat the butter in a frying pan and cook the mushrooms until golden brown. Add the spinach and cook for a further minute until wilted.

Divide the mixture between the ramekins and top with prosciutto. Pour the lightly beaten eggs over the top and sprinkle with cheese.

Pour boiling water into the baking dish to come halfway up the sides of the ramekins.

Bake for 20 minutes at 180°C and serve with fingers of buttered toast.