This link is only accessible via the Roczen app
If you are based in the UK, click below
If you are based in the Malaysia, click below
Golden mushrooms, garlicky spinach and creamy butter beans, topped with runny eggs and melting pools of mozzarella. It's a cosy one-pan wonder that's just as good for a lazy brunch as a speedy dinner.
1.
Heat the oil in a large frying pan over a medium heat. Cook the onion for 5 minutes until softened.
2.
Add the mushrooms and cook for 6–8 minutes until golden and any liquid has evaporated.
3.
Stir in the garlic, paprika, beans and a pinch of salt and pepper, and cook for 1 minute.
4.
Add the spinach and water, and stir until the spinach has wilted.
5.
Make two wells in the mixture and crack an egg into each. Tear the mozzarella over the top.
6.
Cover with a lid and cook for 5–6 minutes, until the egg whites are set and the cheese has melted. Cook a little longer if you prefer firmer yolks.
7.
Scatter with chives and serve.
8.
9.
10.
11.
12.
Storage information
This is best eaten straight away. Leftovers can be cooled, covered and refrigerated for up to 1 day, then reheated until piping hot, although the yolks will cook through. Not suitable for freezing.
Tip
Lower fat: Use 1 tsp olive oil and half a 125g ball of light mozzarella.
Cost-saving tips
Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua. Ut enim ad minim veniam, quis nostrud exercitation ullamco laboris nisi ut aliquip ex ea commodo consequat. Duis aute irure dolor in reprehenderit in voluptate velit esse cillum dolore eu fugiat nulla pariatur.
Block quote
Ordered list
Unordered list
Bold text
Emphasis
Superscript
Subscript