Serves 4 / Prep time: 5 minutes / Cook time: 35 minutes
3 tablespoons olive oil, reserving one 1 tablespoon for brushing
1/2 small red onion, chopped
300g. Chestnut mushrooms, halved if small, quartered if large
1 small leek finely sliced
100g of spinach
Salt and pepper to taste
4 slices crusty bread
150g finely grated parmesan
5 large eggs
Preparation: Brush one tablespoon of oil into a 12 inch oven safe pan (or a 9x13 baking dish).
1 Heat olive oil in a large skillet over medium-high heat. Stir in the onions and cook until softened, about 5 minutes.
2 Add in the mushrooms and leeks and cook until they are softened, about 3 minutes. Stir in the spinach and cook until wilted, about 1 minute. Remove from heat and set aside to cool.
3 Arrange bread slices in a single layer in the skillet. Layer bread with mushroom mixture. Crack the eggs on top. Season with salt and pepper.
4 Pour milk evenly over top and sprinkle with the cheese. Bake until the eggs are set, about 25-30 minutes.
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