NOTHING says “I love you” on Valentine’s Day more than breakfast in bed.

Well, OK, maybe a few other things do but, if you make the effort, this farmers’ marketinspired breakfast feast will have your loved one singing your praises all day.

And what could be better than that?

BAKED EGGS Serves four – or two hungry people

Ingredients

50g butter
4 large mushrooms, peeled, stalks removed and cut into slices
Sea salt

Freshly ground pepper
100g spinach, or similar green, leafy veg, washed
8 free-range farmers’ market eggs

Method

Preheat your oven to 180C/Gas 4. Lightly butter four shallow, 20cm round baking dishes. Fry mushrooms in 30g butter until cooked and golden, season with salt and pepper. Place in a bowl.

Wilt spinach in remaining butter and drain on paper towel. Keep spinach and mushrooms warm.

Crack two eggs into each dish and bake in the oven until whites are set but yolks are still runny (this should be about eight minutes). Serve spinach and mushrooms arranged around yolks on top of egg whites.

The French call this method of cooking eggs “oeufs sur le plat”

– which sounds a lot more romantic than the English “eggs on a plate”.

Don’t forget, you can top these with any of your favourite items such as farmers’ market bacon, cheese, herbs or any of the delicious sausage varieties you will find on a variety of the producers’ stalls.

Today’s farmers’ market is in High Street, Bromsgrove, from 9am until 5pm. Next weekend’s markets are in Abbey Road, Malvern, from 9am until 2pm on Saturday, February 19, and in Angel Place, Worcester, from 9am until 3pm on Sunday, February 20.