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Mushroom and Spinach Baked Eggs
Four large field mushrooms and eight halved tomatoes roast with thinly sliced garlic and olive oil until they release their juices into the pan. Spinach goes in next, wilting down over the vegetables, then four eggs crack directly onto the surface. The tray returns to the oven for a few minutes until the whites set but the yolks stay runny. Serves four from a single roasting dish in 30 minutes — a pan of crusty bread on the table handles the rest.
Equipment
- Oven
Ingredients
- 4 large field mushrooms
- 8 tomatoes, halved
- 1 garlic clove, thinly sliced
- 2 tsp olive oil
- 200g bag spinach leaves
- 4 eggs
Instructions
- 1Preheat the oven to 200C (180C fan or gas mark 6). Arrange the mushrooms and halved tomatoes either in four individual ovenproof dishes or on a single baking sheet.
- 2Scatter the sliced garlic evenly over the mushrooms and tomatoes. Drizzle the vegetables with olive oil, season with salt and pepper, and bake for 10 minutes.
- 3Place the spinach leaves in a large colander and pour boiling water over them until wilted. Squeeze out the excess moisture from the spinach so your bake doesn't become watery, then distribute it among the baking dishes or across the tray.
- 4Create small wells between the roasted vegetables and crack one egg into each gap. Return the pan to the oven and bake for another 8 to 10 minutes, depending on how runny you prefer the yolks.
Nutrition
9g
Protein
8g
Fat
5g
Carbs
5g
Sugar
0.4mg
Sodium
Notes
- Serving: Pair with thick slices of toasted sourdough or crusty bread to soak up the runny yolks and roasted vegetable juices.
- Swap: If you don't have large field mushrooms, a handful of smaller cremini or button mushrooms works beautifully.
- Prep: Make sure to squeeze the spinach thoroughly. Too much leftover water will steam the eggs instead of baking them.
