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Wild mushroom baked eggs

Freshlay Farms Golden Yolkers® eggs are wonderfully versatile, deliciously rich and irresistibly hued, making them the perfect ingredient to elevate your everyday dishes and occasion meals alike. The recipe possibilities really are endless, so here are some fresh ideas for you to try

SERVES 4 | PREP 10 mins, plus infusing | COOK 18 mins

Ingredients

15g dried wild mushrooms

2 tbsp olive oil

250g chestnut mushrooms, finely sliced

4 garlic cloves, grated

2 tbsp fresh thyme, roughly chopped, plus extra to serve

200g asparagus, trimmed and roughly chopped into 3cm pieces

200g crème fraîche

2 handfuls of spinach, roughly chopped

4 Freshlay Farms Golden Yolkers® eggs

2 tbsp truffle oil, to serve

flatbread, to serve

Method

1. In a jug, cover the dried wild mushrooms with 200ml of boiling water. Leave to infuse for 15 mins, then remove the mushrooms and roughly chop. Save the water for later.

2. Meanwhile, add the oil to a large frying pan over a medium heat. Once hot, add the chestnut mushrooms and cook for 5 mins, then add the garlic, the chopped rehydrated wild mushrooms, thyme and asparagus. Cook for 2 mins, until it smells fragrant.

3. Add the water from the mushrooms and the crème fraîche to the pan, then stir to combine and season to taste. Stir through the spinach and cook for 2 mins until it wilts slightly, then bring to the boil.

4. Crack the eggs into the pan, put the lid on and cook over a low-medium heat for 6-8 mins, until the eggs are cooked to your liking. Serve with an extra crack of black pepper, some thyme, a drizzle of truffle oil and flatbread to dunk in.