Description
Delicious cooked breakfast for veggies and meat eaters alike
Ingredients
Scale
4 large field mushrooms
8 tomatoes, halved
1 garlic clove, thinly sliced
2 tsp olive oil
200g bag spinach
4 eggs
Instructions
- 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.
- Prep Time: 15
- Cook Time: 30
Nutrition
- Calories: 127