Mushroom Baked Eggs with Potatoes, Spinach and Gruyère

Mushroom Egg

Settle in for a relaxing brunch, without leaving the house! This baked mushrooms and eggs recipe is simple to make, and delicious when served with a dark cup of tea or french press coffee.


  • 400g floury potatoes
  • 1 tbsp olive oil
  • 200g mixed mushrooms
  • 1 garlic clove
  • 100g baby spinach
  • 4 tbsp Gruyere or Comté
  • 2 medium free-range eggs
  • Salt, to season
  • Large pinch of chilli flakes


  1. Heat the oven to 220°C.
  2. Cut the potatoes into 2-3cm chunks. Put in a large ovenproof frying pan, season and drizzle with the olive oil. Roast in the oven for 15 minutes.
  3. Cut the mushrooms into quarters, chop the garlic, then toss them through the potatoes. Roast for 10 minutes until the potatoes are tender. Remove from the oven and stir in the spinach until it has wilted in the heat from the pan.
  4. Grate in the Gruyère then, using the back of a spoon, make 2 hollows in the vegetables. Crack the eggs into the hollows. Season with salt and the chilli flakes. Return to the oven and cook for 6-8 minutes until the eggs are just set.

Recipe from Delicious UK