Sunday 1 March 2015

Melange of Mushrooms and Spinach topped withEggs.

 Melange of  mushrooms and spinach topped with eggs/Champignons aux épinards  melange et œufs

Something festive yet easy to make for your family this weekend.

This recipe is for 8 persons.

Cooked Mushrooms and spinach with eggs 

Cover the pot with a lid to allow the eggs to poach in the steam.

In a skillet melt 3 oz /45 gm of salted butter + 1 tbsp olive oil. 
Add 2 cups of thickly sliced mushrooms. Use a melange of them; mixing it up gives different flavours, textures and colours. 

Cook this for 5-7 minutes until it softens and add 1 clove of freshly grated garlic.

Add 4 cups of spinach leaves. Use soft young kale, baby spinach, arugula, mix of any kind of green leaves you enjoy eating. season it with salt and pepper; substitute nutmeg for pepper if you prefer. 

Add a pinch of sugar to all this and then finally add 3 drops/dashes of truffle oil; use this sparingly it is terribly pungent! 

When ready to eat, break 8 eggs; at room temperature on a hot skillet of vegetables, cover and cook for 5 minutes until the eggs are set just right.

Optional ingredient: Add 3 oz full cream to make this richer if you like. This brings the mushroom and spinach together and looks more attractive too if you are entertaining.

Eat warm with crusty bread.

Tips: Truffle oil has a strong smell and flavour of mushrooms. It is available in dark and light form.  You may substitute truffle oil for easily available Worcestershire Sauce. But again use sparingly. 

Dried ground porcini mushrooms can be sprinkled in it if you like.
These are some choices. Use any or all as your family prefers.
Or again make it individually in ramekins for a sit down dinner. Ramekins need to go into the oven over a baine marie (simply put, water bath!). Bake for approximately 15 minutes in a preheated oven of 350F/180C.  To make this perfect,the vegetables should be hot, the water should be boiling and the eggs at room temperature. Do not cover the ramekins.

To make it more festive add a tbsp of rum or sherry initially when the mushrooms are cooking. It adds a delicious sweetness to the finished dish.

For more recipes with eggs click on

Niloufer's Kitchen: Quick and Easy

For more interesting recipes click on 

Niloufer's Kitchen: Winter
Niloufer's Kitchen; French Bistro

No comments:

Post a Comment