Veggie breakfast bakes

By Good Food

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

Nutrition per serving

kcal 127
fat 8g
saturates 2g
carbs 5g
sugars 5g
fibre 3g
protein 9g
salt 0.4g

Ingredients

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

Method

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.

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