Veggie breakfast bakes
- Good Food team
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Serves 4
Easy
Prep: 15 mins
Cook: 30 mins
A star rating of 4.5 out of 5.31 ratingsRate
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Hit 3 of your 5-a-day with this alternative fry-up - it's packed with vegetables and oven-baked
Gluten-free
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
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4 large field mushrooms
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8 tomatoes
halved
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1 garlic clove
thinly sliced
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2 tsp olive oil
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200g bag spinach
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4 eggs
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Nutrition: per serving
-
kcal127
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fat8g
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saturates2g
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carbs5g
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sugars5g
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fibre3g
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protein9g
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salt0.4g
low
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Method
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step 1
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.
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step 2
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.
Recipe from Good Food magazine, February 2012
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A star rating of 4.5 out of 5.31 ratings
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