Creamed greens with baked eggs and toast
Pamper the special man in your life this Father’s Day with a deliciously satisfying and well-balanced brekkie for the perfect Sunday morning treat.
2 tbsp olive oil, plus extra for greasing and brushing
150g button mushrooms, cleaned and sliced
1 clove garlic, minced
225g baby spinach, washed
225g curly kale, thick stems removed, leaves chopped
2 tbsp unsalted butter
2 tbsp plain flour
200ml whole milk
200ml double cream
100g grated mozzarella
4 large eggs
6 – 8 sourdough bread slices
red chilli flakes, to serve
2 spring onions, sliced, to serve
freshly ground black pepper
Preheat the oven to 180°C and grease four individual cast-iron pans with a little olive oil.
Heat the olive oil in a large saucepan over medium heat until hot before adding mushrooms and a pinch of salt, sweating until softened for about five minutes.
Stir in the garlic and cook for one minute. Then, add the spinach, kale and a generous pinch of salt.
Cover with a lid and cook over reduced heat while stirring occasionally for about three to four minutes until the vegetables have wilted. Remove from the pan and onto a plate.
Melt the butter in the saucepan before whisking in the flour. Cook for two minutes before gradually whisking in milk and cream to make a smooth sauce.
Bring to a simmer and cook until thickened for approximately five minutes before removing from the heat. Stir in the spinach and kale mixture, and add some salt and pepper to taste.
Divide the mix between the cast-iron pans, creating a well in the middle. Crack an egg into the wells and arrange the mozzarella and mushrooms around it.
Bake for 10 to 15 minutes until the eggs are set and the cheese is golden brown. Remove from the oven and cover loosely with aluminium foil.
Brush the bread slices with olive oil and place directly on the top rack in the oven until golden and lightly charred for five to six minutes, making sure to turn them over once.
When ready to serve, garnish the eggs with a pinch of chilli flakes and some spring onions. Serve with the toasts on the side.