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Chorizo & Spinach Baked Eggs

Never did I ever think that work would consume my life so much that I didn't have time for, well anything else. But this is what the last few weeks has brought. I'm ok with it, in fact I really enjoyed the excruciatingly tiring last couple of weeks, but I'm even more glad to be back infront of blogger, fingers ready to tip, tap away until my little heart's content.

At the end of the event last week, I slowly waltzed down to Westfield on Friday to treat myself to a well-deserved brunch, giving the hotel breakfast a swerve. I ended up at Le Pain Quotidien and ordered myself some baked eggs with chorizo and sourdough bread, a big pot of tea and a fresh orange juice - ain't nobody telling me I don't know how to relax. The breakfast was good but I immediately knew it was something I wanted to recreate at home, so when I saw two ramekins in asda later on that day for a quid each... and knowing I still had chorizo in the fridge at home, well game, set and match. It was on.

I decided to jazz it up a bit with some spinach and a sprinkling of cheese half way through oven time, as well as adding grilled asparagus - got to make the most of it - and some of Shay's speciality garlic chestnut mushrooms alongside a few slices of sourdough bread.

This was a really easy and quick yet utterly indulgent and wonderful Saturday breakfast, and I can't wait to have it again! It's pretty self-explanatory but I've included the recipe below if you'd like to try this - and I'd highly recommend doing so. As mentioned the ceramic ramekins were a steal from asda at £1 each, making the whole ordeal so much sweeter. I have to admit here, I left the eggs in longer than I should as I'm not proficient in the art of egg baking, but now I know they need abot 10-12 minutes on a high heat to ensure the whites are cooked through.





Chorizo and Spinach Baked Eggs
(with garlic mushrooms, baked aspargus and sourdough bread)
Serves 2

What you need:
Two eggs per person
Two handfuls of spinach
1/8 of a chorizo picante ring, chopped in
50g of cheese of your choosing, I used cheddar as it's what I had
A pack of chestnut button mushrooms
A small knob of butter
About 4 garlic cloves
A pack of aspargus
Sourdough bread
Salt & Pepper for seasoning

What you need to do:
Preheat your oven as high as it will go, mine goes to 250c (fan oven)
Prepare your ramekins by coating the insides with a little butter or oil
Place your spinach and chorizo in the ramekins in equal measures, then carefully break in your eggs making sure not to burst the yolks
Season with salt an pepper, place the ramekins on a tray and put in the oven for 5 minutes, keeping an eye as you go
Place your mushrooms, butter and garlic cloves (roughly broken up) into a small saucepan and place on a low heat with a lid on, keep shaking the pan every now and then to ensure the mushrooms don't stick
Place your asparagus on a small baking tray, spray with oil and season ready for the oven
After the eggs have been in the oven for 5 minutes, take them out and sprinkle with some cheese and place back in, with the asparagus on a higher shelf, leave to bake for another 5-7 minutes making sure the eggs don't over cook - you still want a gooey yolk at the end
Toast your sourdough bread (we did three small slices each)
At the end of the 5-7 minutes and when the eggs look cooked, take them out of the oven, leaving the asparagus for another minute or two
Turn off the mushrooms, they should be cooked in a garlicky, buttery sauce - really healthy I know
Remove the asparagus from the oven and serve

Enjoy!