Veggie breakfast bakes

Veggie breakfast bakes

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

Ingredients (4 servings)

4 large field mushrooms

8 tomatoes, halved

1 garlic clove, thinly sliced

2 tsp olive oil

200g bag spinach

4 eggs


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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