Veggie Breakfast Bakes
This recipe creates a delicious and nutritious dish featuring flavorful mushrooms, roasted tomatoes, and wilted spinach, topped with a perfectly cooked egg. The combination of textures and flavors is sure to make this a breakfast or brunch favorite in your household.
— Constant Cookbook
Ingredients
- 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.
Cook Time
30M
Prep Time
PT15M
Yield
Serves 4
Nutrition
- Calories: 127 calories
- Fat Content: 8 grams fat
- Saturated Fat Content: 2 grams saturated fat
- Carbohydrate Content: 5 grams carbohydrates
- Sugar Content: 5 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 9 grams protein
- Sodium Content: 0.4 milligram of sodium
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