Veggie Breakfast Bakes


Serves: 4
Time: 30 mins


  • 4 large field mushrooms

  • 8 tomatoes, halved

  • 1 garlic clove, thinly sliced

  • 2 tsp olive oil

  • 200g bag spinach

  • 4 eggs


  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.

  3. Alternatively all of the veg can be cooked in an oven proof pan - once cooked through add the eggs and place in the oven until the eggs are cooked through.