Breakfast smoothie
Make the most of the berry season with a glass of fruity goodness
Veggie breakfast bakes
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 4 large field mushrooms
- 8 tomatoeshalved
- 1 garlic clovethinly sliced
- 2 tsp olive oil
- 200g bag spinach
- 4 eggs
Nutrition: per serving
- kcal127
- fat8g
- saturates2g
- carbs5g
- sugars5g
- fibre3g
- protein9g
- salt0.4glow
Method
step 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.
step 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.
