Savoury Mushroom Egg Bake
with Spinach
Crack through the crisp cornflake crust to reveal fluffy egg strata stuffed full of cheese, mushrooms, spinach and pepper! It's a dish that comes dressed to impress.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit(s)
Egg
(Contains Egg)
113 g
Mushrooms
2 unit(s)
Brioche Bun
(Contains Wheat, Egg May contain Soy)
56 g
Baby Spinach
1 unit(s)
Shallot
1 cup
Corn Flakes
(Contains Barley May contain Soy)
237 mL
Cream
(Contains Milk)
½ cup
White Cheddar Cheese, shredded
(Contains Milk)
7 g
Chives
Not included in your delivery
2 tbsp
Unsalted Butter*
0.13 tsp
Pepper*
¼ tsp
Salt*
2 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
Thinly slice mushrooms. Peel, halve, then thinly slice shallot. Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil, then mushrooms and shallots. Cook stirring often until softened, 4-5 min. Add spinach. Season with salt and pepper. Cook stirring often until wilted, 1 min. Remove pan from heat.
While mushrooms cook, cut buns into 1-inch pieces. Thinly slice chives. Whisk together cream, eggs, cheese and chives in a large bowl. Season with salt and pepper.
Melt 2 tbps butter in a medium microwavable safe bowl. Add the cornflakes to the melted butter, then toss to coat. Add cubbed brioche buns to a greased 8x8-inch baking dish. Scatter softened veggies over top of the buns. Carefully pour egg mixture over top, then sprinkle with buttered cornflakes. Season with salt and pepper.
Bake in the middle of the oven until puffed and golden-brown, 20-25 min. Allow mushroom egg bake to cool slightly before serving, 3-5 min.
