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A tray of garlic mushroom coddled eggs with potatoes
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Garlic mushroom coddled eggs

A tray of garlic mushroom coddled eggs with potatoes
Save recipe

42 mins
Not Too Tricky

serves 4

About the recipe

Celebrating earthy mushrooms, spuds & spinach, this easy traybake is a pleasure to make & eat.


nutrition per serving

Calories

g

Fat

g

Saturates

g

Sugars

g

Salt

g

Protein

g

Carbs

g

Fibre

of an adult’s reference intake


Recipe From

Simply Jamie cookbook

Simply Jamie

By Jamie Oliver

Ingredients

500g mixed mushrooms

100g baby spinach

4 cloves of garlic

olive oil

500g potatoes

4 free-range eggs

8 baby cornichons

75g soft goat’s cheese

extra virgin olive oil

Method

  1. Preheat the oven to 200°C. Tear or roughly chop the mushrooms, chop the spinach, then put it all into a 20cm x 30cm roasting tray, peel and finely grate in the garlic, add 2 tablespoons of olive oil and a pinch of sea salt and black pepper and toss well.
  2. Scrub the potatoes, slice as finely as you can, rub with 2 tablespoons of oil, season, then layer over the veg. Roast for 25 minutes, or until lightly golden.
  3. Remove the tray from the oven and mix everything together, then make four little wells and crack in the eggs. Return to the oven for a final 5 minutes, or until the eggs are coddled to your liking.
  4. Finely slice and scatter over the cornichons, spoon over the goat’s cheese, drizzle with a little extra virgin olive oil and finish with a pinch of pepper.

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