Breakfast Bake
This delightful recipe combines the rich flavors of juicy mushrooms, roasted tomatoes, and crispy bacon with the freshness of wilted spinach and perfectly cooked eggs. A simple yet satisfying dish that is perfect for a weekend breakfast or brunch.
— Constant Cookbook
Ingredients
- 2 large mushrooms
- 4 small tomatoes , halved
- 1 garlic clove , thinly sliced
- 2 tsp olive oil
- 100g spinach
- 2 eggs
- 2 bacon rashers, sliced
- 1 onion
- 1 tsp black pepper
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. Add the bacon and 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.
Yield
Serves 2
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