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    Spinach and mushroom baked egg boats with Grana Padano and Prosciutto di San Daniele
    Difficulty
    Medium
    		Preparation
    T455 min
    		Servings for
    6 people
    spinach and mushrooms p

    Chef Lucy Parissi

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

    Ingredients

    6 part-baked mini baguettes
    3 large eggs
    75ml | 2½ fl oz double cream
    60g | 2oz grated Grana Padano, plus an extra tbsp to sprinkle
    1 medium leek, finely diced
    100g | 3½oz button mushrooms, quartered
    100g | 3½oz 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 slices Prosciutto di San Daniele to serve

    Grana PadanoMeat

    Preparation

    STEP 1

    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.

    STEP 2

    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.

    STEP 3

    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 ¾ of the way (the filling with puff in the oven) and place on the baking tray, spaced slightly apart.

    STEP 4

    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.

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