Baked Eggs with Sauteed Mushrooms & Spinach

Baked eggs have become my new breakfast obsession. With butter, creme fraiche and cheese, these aren't the ideal healthy breakfast everyone seems obsessed with in January, but for a weekend treat they are delicious. I love garlic, so I was quite heavy handed with it, but just use the one clove if you're not as keen as I am.

Serves 2

3 chesnut mushrooms, sliced

2 garlic cloves, crushed

A big handful of spinach

2 free range eggs

2 teaspoons of half fat creme fraiche

20g Gruyere, grated

Toast to serve

1. Pre-heat the oven to 180 degrees and pop a baking sheet in to warm up
2. Gently cook the mushrooms and garlic in a little butter until softened, then add the spinach and gently cook until it has wilted
3. Divide the mixture between two ramekin dishes, crack an egg over the top and season. Add a teaspoon of the half fat creme fraiche to each ramekin and top with the Gruyere. Place the ramekins onto the pre-heated baking sheet in the oven. Bake for 12 minutes for soft egg yolks and 15 minutes for hard