Spinach and mushroom baked egg boats with Grana Padano and Prosciutto di San Daniele
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Hollowed bread boats are filled with a mixture of spinach, mushrooms, leeks, eggs, and heavy cream, then topped with Grana Padano cheese and prosciutto before baking until set. Rich, savory, and elegant, they work for breakfast, brunch, picnics, or light suppers. Easy to prepare ahead.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 6 part-baked mini baguettes
- 3 large eggs
- 75 ml | 2 1/2 fl oz double cream
- 60 g | 2oz grated Grana Padano (plus an extra tbsp to sprinkle)
- 1 medium leek (finely diced)
- 100 g | 3 1/2oz button mushrooms (quartered)
- 100 g | 3 1/2oz 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
At a glance
PER SERVING · TIME 55M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 40m
- Sodium
- 1418mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 386mg
- Calcium
- 262mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1418MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.