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Veggie breakfast bakes

Hit 3 of your 5-a-day with this alternative fry-up - it's packed with vegetables and oven-baked

  • Prep: 15 mins
    Cook: 30 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 127
  • Carbohydrates 5
  • Saturated Fat 2
  • Sugar 5
  • Protein 9
  • Fat 8
  • Fibre 3
  • Salt 0.4

Nutrition per serving

  • Calories 127
  • Carbohydrates 5
  • Saturated Fat 2
  • Sugar 5
  • Protein 9
  • Fat 8
  • Fibre 3
  • Salt 0.4

Ingredients

  • 4 large field mushrooms
  • 8 tomatoes, halved
  • 1 garlic clove, thinly sliced
  • 2 tsp olive oil
  • 200g bag spinach
  • 4 eggs

Method

  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.

  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.

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