3/1/14

Veggie breakfast bakes

 Veggie breakfast bakes

 Ingredients

  • 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 
     

    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.