1½ tbspolive oil60 gmbutter, diced200 gmfield or pine mushrooms, cut into wedges1garlic clove, finely chopped150 gmspinach (about ½ bunch), trimmed6eggs100 gmcrème fraîcheFinelygrated rind and juice of ½ lemon20 gmfinely grated pecorino, plus extra (optional), to serve50 gmgoat’s curd, plus extra (optional), to serve
Preheat oven to 160C. Heat oil and half the butter in an ovenproof frying pan over medium-high heat until butter foams, add mushrooms and garlic and sauté until tender (1-2 minutes), then transfer to a bowl. Add spinach to pan, toss until just wilted (1 minute), then transfer to bowl. Wipe out pan, return to heat, add remaining butter and heat until foaming. Whisk eggs, crème fraîche, rind, juice and pecorino in a bowl to combine and season generously to taste. Add to pan, scatter mushrooms and spinach over, dollop with curd and cook until base begins to set (1-2 minutes), then transfer to oven and bake until golden and just cooked through (10-12 minutes).