VEGGIE BREAKFAST BAKES


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


Prep: 15 mins

Cook: 30 mins Easy

Serves 4


Ingredients 4 large field mushrooms 8 tomatoes, halved 1 garlic clove, thinly sliced 2 tsp olive oil 200g bag spinach 4 eggs


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.

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