Cheesy Mushroom & Butter Bean Baked Eggs Recipe

Ingredients

1 onion
2 garlic cloves
400g wonky mushrooms
1 tbsp olive oil
Sea salt
Freshly ground pepper
400g tinned butter beans
100g baby leaf spinach
4 eggs
100g garlic & herb sheep's cheese
50g rocket
1 lemon

Prep: 10 mins | Cook: 25 mins *Tip: If your frying pan isn't ovenproof, cook the mushrooms and beans up to the end of step 3 then spoon them into a medium ovenproof dish, or 2 smaller dishes. Crack in the eggs, crumble over the sheep's cheese and bake as directed. If you don't have any suitable ovenproof dishes, you can cook the eggs on the hob: after adding the cheese in step 4, cover the frying pan with a lid or baking tray and cook for 6-10 mins, depending on how set you like your eggs.

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Method

1. Warm your oven to 200°C/Fan 180°C/Gas 6. Peel and thinly slice the onion and garlic. Rinse the mushrooms and tear them into small pieces.

2. Pour 1 tbsp olive oil into a large ovenproof frying pan (frying pan not ovenproof? See our tip) and warm to a medium heat. Add the mushrooms, onion and garlic. Season with a pinch of salt and pepper and fry for 10 mins, stirring often, till the mushrooms are juicy.

3. Tip the butter beans into the pan, along with the liquid from their tin. Fold in the baby leaf spinach and simmer for 5 mins.

4. Make 4 wells in the mushrooms and beans. Break an egg into each well. Crumble over the garlic and herb sheep's cheese and season with a little pepper. Slide the pan into the oven and bake for 8-10 mins, or till the eggs are set to your liking.

5. Just before serving, tip the rocket into a mixing bowl and squeeze in the juice from half the lemon. Season with a little salt and pepper and toss to dress. Divide the cheesy eggs and mushrooms between a couple of warm plates and serve with the rocket salad on the side.