Veggie breakfast bakes
- 4 large field mushrooms
- 8 tomatoes, halved
- 1 garlic clove, thinly sliced
- 2 tsp olive oil
- 200g bag spinach
- 4 eggs
-
Prep: 15 mins
Cook: 30 mins
Easy
Serves 4
- Heat oven to 200C/180C fan/gas 6.
Put the mushrooms and tomatoes into
4 ovenproof dishes. Divide garlic between
the dishes, drizzle over the oil and some
seasoning, then bake for 10 mins.
- Meanwhile, put the spinach into a large
colander, then pour over a kettle of
boiling water to wilt it. Squeeze out any
excess water, then add the spinach to
the dishes. Make a little gap between the
vegetables and crack an egg into each
dish. Return to the oven and cook for a
further 8-10 mins or until the egg is
cooked to your liking.
