Martinsfeuer Eggs: Baked Eggs in a Bacon and Mushroom Nest with Mountain Cheese
Zu Martini wärmen goldgelbe Ofeneier in kleinen Nestern aus knusprigem Speck, Champignons und Spinat, verfeinert mit Bergkäse und Walnüssen. Ein herzhaftes, kohlenhydratarmes Gericht für den gemütlichen Abend nach dem Laternenumzug.
By yumbelo · 2 servings · 35 minutes
Ingredients
- 100 g Bacon, diced
- 250 g Mushrooms
- 100 g Baby spinach
- 4 pc Eggs
- 80 ml Heavy cream
- 40 g Mountain cheese, grated
- 20 g Walnuts, roughly chopped
- 1 tbsp Olive oil
- 1 tsp Rosemary, dried
- Salt
- Pepper
Method
- Preheat the oven to 200 °C, top and bottom heat. Roughly chop the walnuts.
- Heat the olive oil in an ovenproof pan, fry the bacon over medium heat until crispy and set aside on a plate.
- Clean the mushrooms, slice them and fry them in the bacon fat for about 5 minutes until they take on color. Season with rosemary, salt and pepper.
- Add the spinach and let it wilt. Pour in the cream and let it come to a brief boil.
- Press two wells into the mushroom mixture with a spoon and crack two eggs into each. Season with salt and pepper.
- Spread the bacon, walnuts and mountain cheese over the eggs, slide the pan into the oven and bake for 10 to 12 minutes, until the egg whites are set and the yolks are still creamy. Serve immediately.