Cookbook Club: A Homegrown Table and a spinach, mushroom and egg breakfast bake

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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. 🙂

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Ingredients:

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 eggs

4 large shaves parmesan

Method:

  1. Preheat the oven to 190 degrees Celsius.
  2. 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.
  3. Splash in the cream.
  4. 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.
  5. Once they are ready, remove from the oven and add the parmesan over each egg.

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And a delicious teatime treat…

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Rhona baked the honey thyme cake. No words. Tip: bake two of them. Check out the recipe at What To Do In The Garden Hood.

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6 thoughts on “Cookbook Club: A Homegrown Table and a spinach, mushroom and egg breakfast bake

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