loaded baked eggs

Ingredients

200g Chestnuts Mushrooms, quartered

2 cloves Garlic, finely chopped

240g Baby Spinach

8 slices Prosciutto, rind removed

40g Feta

4 large eggs

4 slices toast, to serve

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Directions

Heat the oven to 220C (fan forced).
In a large fry pan over medium-high heat, melt the butter (30g) till it begins to foam. Add the mushrooms and garlic, and sauté till golden brown. Side aside.
In the same pan, add the baby spinach and cover for 1-2 minutes, or until wilted.
Place the spinach and mushrooms into four 2-cup ovenproof dishes of your choice, and crack an egg into each one. Crumble the feta on top of the eggs.
Place the dishes onto a lined baking tray, and lay out the prosciutto in a single layer next to it.
Bake for 18-20 minutes, or until the egg whites are set and the yolks are still runny.
erve with crispy prosciutto and hot buttered toast