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A rich dish of fresh organic eggs baked in a sizzling mix of juicy mushrooms, butter beans and tender baby spinach, topped with crumbles of garlic and herb sheep's cheese. Served with a zingy lemon-dressed rocket salad on the side.
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.