Gorgonzola & Mushrooms Eggs with Spinach and Dates

Name: Gorgonzola & Mushrooms Eggs with Spinach and Dates
Total time: 600 s
Yield: 1 serving
Cuisine: British
Ingredients: 20 g Gorgonzola; 100 ml stock or water; 1 serving mushrooms (dried or fresh, broken into pieces); 1-2 cubes or handful of frozen spinach cubes or fresh spinach; 1 tsp Garlic powder/garlic paste/1 clove; 1 tsp or 1 sprig Dried thyme or fresh thyme sprig; 1 tsp mustard; 1 splash Wine (optional); to taste Salt and pepper; 2-3 Eggs; 1-2 Dates or dried jujube (broken into pieces)

Maya’s Wine Bar & Kitchen @latte_and_wine

This dish cooks itself, very convenient for busy times. It is designed to require no chopping. Throw all sauce ingredients together and go get dressed. Come back to crack the eggs, and make yourself a cup of coffee. You’ll have a meal that feels fancy in no time at all. Serve on toast for breakfast, or with rice or mash for lunch or dinner!

Maya’s Wine Bar & Kitchen @latte_and_wine

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Ingredients

10 mins

1 serving

20 gGorgonzola
100 mlstock or water
1serving mushrooms (dried or fresh, broken into pieces)
1-2 cubesor handful of frozen spinach cubes or fresh spinach
1 tspGarlic powder/garlic paste/1 clove
1 tspor 1 sprig Dried thyme or fresh thyme sprig
1 tspmustard
1 splashWine (optional)
to taste Salt and pepper
2-3Eggs
1-2Dates or dried jujube (broken into pieces)

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Steps

10 mins

1

Add all ingredients except eggs and salt to a small frying pan. Cover and simmer on medium heat.
2

Cook until mushrooms are tender, spinach is defrosted, cheese is melted, and sauce is reduced. Stir to mix cheese throughout
3

Make wells in the mixture and crack eggs into them.
4

Cover and cook until eggs reach your preferred doneness.
5

Season with salt and pepper. Serve with toast or rice.