Baked egg, spinach and mushroom fondue
Forget what you know about the stereotypical fondue: this recipe adds in sumptuous veggies, cheese and eggs to create an opulent and indulgent midweek meal.
Baked egg, spinach and mushroom fondue
Create a fondue the whole family can enjoy, with tasty mushroom and spinach, Gruyère and pecorino cheese and beautiful British blue eggs. Recipe by Rachel Green for Fairburn’s Eggs, fairburnseggs.co.uk. Photography by Michael Powell
Prep: 15 mins
Cook: 30 mins
Serves: 4
Ingredients
- 80g butter, plus extra for greasing
- 1 tbsp olive oil
- 2 large shallots, sliced
- 2 garlic cloves, crushed
- 150g chestnut mushrooms, sliced
- Sea salt flakes
- Black pepper
- 1 tbsp Dijon mustard
- 200g spinach leaves
- 165g cream cheese
- 200ml double cream
- 125g Gruyère or mature cheddar
- 4 Fairburn’s Famous British Blue Eggs
- 50g pecorino cheese, grated, plus extra to serve
- spring onions, chopped, to serve
Method
Step 1
Preheat the oven to 180°C/160°C fan/gas mark 4. Grease a 1.5 litre baking dish with butter.
Step 2
Put 50g butter into a frying pan with the oil over a medium heat. Once foaming, add the shallots, stirring occasionally for 3 minutes, until softened. Then add the garlic, mushrooms, the remaining 30g butter and seasoning. Cook for a further 3 minutes and then add the mustard, spinach, cream cheese and cream.
Step 3
Cook gently for 5 minutes, until spinach wilts and cream bubbles. Remove the pan from the heat and stir in the Gruyère or cheddar.
Step 4
Spoon into the dish and, using the back of the spoon, make 4 indents on top. Crack an egg into each one and sprinkle over pecorino.
Step 5
Bake for 18-20 minutes until the cheese mixture is golden brown and the egg whites are almost set, but the yolks are still runny. Remove from the oven and, as the dish stands, the egg whites will continue to set. Sprinkle over pecorino and spring onions and serve.
