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
Nutrition per serving
4 large field mushrooms
8 tomatoes, halved
1 garlic clove, thinly sliced
2 tsp olive oil
200g bag spinach
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.