60g| 2oz grated hard cheese such as Grana Padanocheck it is vegetarian
1tbspfinely chopped fresh thyme
1tbspfinely chopped fresh flat leaf parsley
salt and pepper to season
4large eggs + 4 tbsp water
Instructions
Preheat the oven to 180C (350F) and add four tablespoons water directly in the holes of a standar muffin tin.
Heat the oil in a non-stick casserole pan and sweat the onion over medium-low heat for 5 minutes.
Add a pinch of salt, the garlic and mushrooms. Fry for 4-5 minutes, stirring, until the mushrooms are nicely coloured.
Stir in the quinoa, stock and thyme and simmer for 20 minutes until the liquid is absorbed and quinoa is cooked through.
Add the spinach, stir it through the risotto and then cover the pan so that it wilts.
While the quinoa is cooking, break the eggs, one at a time, in a small bowl then side into the prepared muffin tin holes. You want some water to cover the top of the eggs.
Cook for 11 minutes until the whites are set but yolks are still runny (cook longer if you prefer the yolks to be cooked through). Carefully remove from the muffin tin using a spoon.
Divide the risotto between four bowls and sprinkle with the cheese and parsley. Nestle an egg over the top and season with salt and pepper to taste.
Notes
You can stir the cheese into the risotto if you prefer and for added creaminess you could also add some crumbled goat's cheese.