Yes! As the title suggests, I’m the latest ‘victim’ of instagram. I’m really getting hooked at looking at other food bloggers’ food inspirations and photos. Instagram is a great way to get inspired about food and photography. So many amazing photographers and food ‘porn’ pictures but so little time. If you’re instagram, please do add me ( cupcakesncurries )or just click on one of my instagram thumbnails on the bottom of the left bar, next to this post. Would love to see your inspirations too! My instagram pictures are different than the ones I’d post on this blog. It’s a glimpse into my daily life- not always exciting but definitely a very human one! Isn’t it fascinating how we all live thousands of kilometres/miles apart and yet, somehow, we’re all quite alike as well? So, what are you waiting for…join me on instagram!
It was a beautiful Sunday and I didn’t want to let it slip away while I slaved over the stove. Hence, the inspiration and culmination of this one skillet recipe for brunch- a super easy baked mushroom and spinach with eggs on toast. Read some recipes from Dorie Greenspan’s Around My French Table and Delicious magazine’s recipe for egg’s florentine and created this fuss-free, one skillet recipe. This also means less washing up! (I don’t own a dishwasher)
Spiced Mushroom-Spinach Baked Eggs
- 5 ounces brown mushroooms, stems removed, cut into quarters
- 1/2 tbsp butter
- 1 tsp olive oil
- 1 medium shallot, finely chopped
- salt + pepper
- 1/4 cup heavy cream (optional)
- 1/2 tsp freshly grated nutmeg
- 1 tsp ground cumin
- 2 tsp ground coriander
- 6 tbsp tomato purée
- 500 g baby spinach
- 2 medium eggs
Over medium heat, warm an oven-proof medium skillet on medium. Meanwhile, preheat your oven to 180 C.
Wash spinach and immediately add to hot skillet with whatever water is clinging on to the leaves. Wilt the spinach, about 3-5 minutes. Remove and set aside.
Add the butter and once bubbles have subsided, add olive oil.
Add chopped shallots and sauté till softened.
Add mushrooms and let them soften a little. Remove mushrooms with tongs and set aside. Do not fully cook them.
In skillet with softened onions, add tomato purée and nutmeg,coriander and cumin powder. Let it simmer gently till you can smell the aroma of the spices. This allows the spice powders to cook and make the dish fragrant and tasty. If not, you’ll be able to taste the raw spices at the end. Add salt and pepper to taste.
Add mushrooms and spinach over the tomato mixture (do not mix) and make 2 ‘nests’ for the eggs to be cracked in.
Crack 2 eggs in the middle of mixture. Season eggs with a pinch of salt and pepper.
Add dollops of heavy cream over eggs and over mushroom/spinach and grate a little more nutmeg over eggs.
Bake in oven for about 10-15 minutes. The eggs should still be a little runny so check after 8 minutes. You can cook them longer if you like fully cooked yolks.
Remove from oven and let it cool for a few minutes. Garnish with chopped coriander and mint leaves.
Meanwhile, toast some brioche or foccacia or any sliced bread. I grilled 4 slices of foccacia.
Scoop cooked mixture over warm toast. Sip some warm coffee and enjoy your hardwork!