Spinach, Leek and Sausage Bake

Ingredients

2 leeks, thinly sliced
200 g cup mushrooms
2 garlic cloves, thinly sliced
2 Tbs olive oil
500 g pork sausages
80 g baby spinach leaves
1/4 cup (60mL) cream
4 eggs
1 1/2 Tbs finely grated Parmesan
Chopped chives, to serve
Thinly sliced long red chilli, to serve
Sliced sourdough Vienna, toasted, to serve

Method

Preheat oven to 180 C. Combine the leek, mushrooms, garlic and half the oil in a large baking dish. Roast for 20 minutes or until the leek is tender.

Meanwhile, heat the remaining oil in a large frying pan. Cook the sausages, turning, for 5 minutes or until browned all over.

Add the spinach to the leek mixture and toss to combine. Use the back of a spoon to make 4 indents in the spinach mixture in the dish. Carefully crack an egg in each indent. Drizzle with cream. Arrange the sausages over the spinach mixture. Sprinkle with Parmesan. Season. Bake for 15 minutes or until the eggs are just cooked and sausages are cooked through.

Sprinkled with chives and chilli. Serve with the bread.

Credits: Coles

Photo Credits: Coles