Our cookbook club feature for this month is Australian Masterchef winner Emma Dean’s A Homegrown Table. The recipe book contains over 100 recipes with seasonal, farm-fresh and foraged produce. The book portrays her sense of adventure and has a rustic, homey feel to it.
A Homegrown Table includes dishes for any and every time of day, and so I chose to make a delicious breakfast for dinner (#brinner): baked farm eggs with wild mushrooms, spinach and parmesan. It was super easy to make and it hit all the right notes – it has an earthy undertone from the mushrooms and spinach, a delicious richness from the cream and the runny yolk of the farm-fresh eggs (hope you can get your hands on some) were the stars of the dish.
The book is a must-have if fresh produce is readily available to you and you long for life on a farm. 🙂
2 knobs butter
250 g wild mushrooms
1/2 bunch English spinach leaves
1 clove garlic, to taste
salt and pepper, to taste
150 g thickened cream
4 large shaves parmesan
- Preheat the oven to 190 degrees Celsius.
- In a deep frying pan, heat the butter and saute the wild mushrooms with the spinach. Pierce the garlic clove with a fork and use the fork to stir your mushrooms and spinach together. Cook until wilted and season to taste.
- Splash in the cream.
- Pour the mixture into individual ovenproof bowls. Crack the eggs on top. Bake for 10 minutes or until egg white is cooked and the yolk still runny.
- Once they are ready, remove from the oven and add the parmesan over each egg.
And a delicious teatime treat…