Good-quality eggs cooked gently are key to this dish. Blue cheese contains protein, calcium and other vitamins and minerals but also has its drawbacks – most obviously being a mould! I just couldn’t resist it in this dish, we used organic cambozola and it is absolutely delicious. I recommend not eating too much cheese in general, but savouring the moments when you do!
The largeness of the mushrooms give a great meaty texture and because of the chunky filling, the dish doesn’t seem incomplete without bread – however it would be equally delicious with some toasted sourdough on the side.
The eggs are from friends’ chickens and have awesome rich, orange yolks. If you can get fresh, local eggs from happy and well-loved birds it makes all the difference, not only for your body; the taste is far superior.
Omit the blue cheese if you’re not feeling it. Yeast flakes and chopped cashews would be a good alternative.
And to finish, chilli, lemon zest and sesame bring it to life at the end, use liberally.
- 1 clove of garlic
- 1 tbsp sesame oil
- 3 mushrooms
- ½ tbsp butter
- 1 tbsp sunflower seeds
- Pinch of cayenne and oregano
- ½ red chilli
- Big handful of spinach
- 2 free-range eggs
- 1 tbsp cambozola or other cheese
- Zest of ½ lemon
- Fresh soft herbs such as basil and chives
Gently toast garlic in sesame oil.
Turn up the heat and add mushrooms and butter and cook until tender
Add sunflower seeds, cayenne, chilli and oregano – fry to release aromatics
Add spinach and wilt > make a little nest to put the eggs in, crack them in and turn off the heat.
Crumble on blue cheese and zest lemon
Place under a low-medium grill until the whites are just set.
Garnish with some fresh herbs, torn spinach and more sesame oil.