Celebrating earthy mushrooms, spuds and spinach, this easy traybake is a pleasure to make and eat.
SERVES: 4
PREP TIME: 12 MINUTES
COOK TIME: 30 MINUTES
INGREDIENTS
- 500g mixed mushrooms
- 100g baby spinach
- 4 cloves of garlic olive oil
- 500g potatoes
- 4 free-range eggs
- 8 baby cornichons
- 75g soft goat’s cheese
- extra virgin olive oil
METHOD
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Preheat the oven to 200°C/400°F/gas 6. Tear or roughly chop the mushrooms, chop the spinach, then put it all into a 20cm x 30cm roasting tray, peel and finely grate in the garlic, add 2 tablespoons of olive oil and a pinch of sea salt and black pepper and toss well.
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Scrub the potatoes, slice as finely as you can, rub with 2 tablespoons of oil, season, then layer over the veg. Roast for 25 minutes, or until lightly golden.
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Remove the tray from the oven and mix everything together, then make four little wells and crack in the eggs. Return to the oven for a final 5 minutes, or until the eggs are coddled to your liking.
- Finely slice and scatter over the cornichons, spoon over the goat’s cheese, drizzle with a little extra virgin olive oil and finish with a pinch of black pepper.
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Simply Jamie by Jamie Oliver is published by Penguin Michael Joseph © Jamie Oliver Enterprises Limited (2024 Simply Jamie).
Recipe photography: © David Loftus, 2024.
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