Ingredients and method may vary slightly on live TV show
8 rashers of bacon,
8 chestnut mushroom, quartered
200g spinach leaves
A pinch of nutmeg
4 slices of brie
Salt and pepper
Bread for toast
A little truffle oil
Pre heat the oven to 180C (or 160C fan)
Use the back of a knife to stretch out the bacon so it is a little thinner.
Take the ramekins and line each one with a rasher of bacon. Favour it towards the top of the ramekin so that it pokes out of the top of each ramekin.
Heat a frying pan on a high heat, add the butter and fry the mushroom until golden. Add the spinach and allow it to wilt. Cook until the excess water has evaporated. Add half the cream to the pan and simmer until thickened – about 2 minutes. Season with salt, pepper and nutmeg.
Divide the spinach mix between the ramekins . Crack an egg into each ramekin then pour over the remaining cream (and top with the brie).
Place in the oven for 8-10 minutes or until the white is set.