Spinach and mushroom baked egg boats with Grana Padano and Prosciutto di San Daniele

Name: Spinach and mushroom baked egg boats with Grana Padano and Prosciutto di San Daniele
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 servings
Ingredients: 6 part-baked mini baguettes; 3 large eggs; 75 ml | 2 1/2 fl oz double cream; 60 g | 2oz grated Grana Padano; 1 medium leek; 100 g | 3 1/2oz button mushrooms; 100 g | 3 1/2oz fresh baby spinach; 1 tbsp finely chopped flat leaf parsley to garnish; salt and freshly ground pepper to season; 1 tbsp rapeseed; 2 tbsp butter; 6 lices Prosciutto di San Daniele to serve

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5.0

3 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
55 mins
Servings
6 servings
Course
Breakfast

Spinach and mushroom baked egg boats with Grana Padano and Prosciutto di San Daniele

Shawn Wheeler

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Spinach and mushroom baked egg boats with cheese and ham. Perfect for breakfast, picnic or parties!

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Ingredients

Servings

6 part-baked mini baguettes
3 large eggs
75 ml | 2 1/2 fl oz double cream
60 g | 2oz grated Grana Padano plus an extra tbsp to sprinkle
1 medium leek finely diced
100 g | 3 1/2oz button mushrooms quartered
100 g | 3 1/2oz fresh baby spinach roughly chopped
1 tbsp finely chopped flat leaf parsley to garnish
salt and freshly ground pepper to season
1 tbsp rapeseed canola oil for frying
2 tbsp butter melted to brush the bread
6 lices Prosciutto di San Daniele to serve

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Instructions

Preheat the oven to 180C (350F). Line a baking tray with greaseproof paper.
Add the oil to a non-stick frying pan and pan fry the leek until soft – about 5 minutes.
Add the mushrooms and cook for a further 5 minutes. Stir in the spinach and fry until it wilts. Leave to cool while you prepare the bread.
Cut a slit into your baguettes and hollow them out using a teaspoon. Keep the crust intact.
Put the eggs and cream in a bowl and whisk together using a balloon whisk.
Add the grated cheese and fold in the cooked vegetables. Season with salt and pepper.
Fill your egg boats 3/4 of the way (the filling with puff in the oven) and place on the baking tray, spaced slightly apart.
Cook for 20 minutes, remove from the oven and brush the bread with the melted butter.
Sprinkle with a little extra grated cheese and cover with foil.
Cook for a further 10 minutes or until the filling is puffed and firm. Leave to cool.
Arrange a slice of prosciutto on each egg boat and sprinkle with parsley to serve.