Simply Jamie
By Jamie Oliver
Garlic mushroom coddled eggs
42 mins
Not Too Tricky
serves 4
About the recipe
Celebrating earthy mushrooms, spuds & spinach, this easy traybake is a pleasure to make & eat.
Recipe From
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
- 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.
- 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.
- 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.
- 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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