Mushroom and Spinach Baked Eggs

Preparation

1. Preheat your oven to 200°C (180°C fan).
2. Prepare all ingredients by slicing the mushrooms, finely dicing the onion, and mincing the garlic.

Cook the Vegetables

3. Heat the olive oil and butter in an oven-safe skillet (about 24–26 cm) over medium-high heat.
4. Add the sliced mushrooms and cook without stirring too frequently for 5–6 minutes until they release their moisture and develop a deep golden brown sear.
5. Reduce heat to medium, add the chopped onion, and cook for 3 minutes until translucent. Stir in the minced garlic, dried thyme, ground nutmeg, salt, and black pepper, cooking for 1 minute until fragrant.
6. Add the fresh baby spinach in two batches, stirring until just wilted into the mushroom mixture. Turn off the stovetop heat and stir in the cream or crème fraîche to coat everything evenly.

Assemble and Bake

7. Using the back of a spoon, create 4 small wells in the vegetable mixture.
8. Crack an egg directly into each well.
9. Scatter the crumbled goat cheese or feta around the eggs over the greens.
10. Transfer the skillet to the preheated oven and bake for 10–12 minutes, or until the egg whites are completely set but the yolks remain soft and runny.

Garnish and Serve

11. Carefully remove the hot skillet from the oven, sprinkle with chopped fresh parsley or chives, and season with an extra pinch of black pepper.
12. Serve immediately straight from the pan with thick slices of warm, crusty bread for dipping.