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Veggie Breakfast Bakes
Plump tomatoes, earthy field mushrooms, and fresh spinach create a vibrant base for perfectly baked eggs. This lighter take on a morning fry up roasts the vegetables until tender before adding the eggs right on top. A touch of sliced garlic and olive oil brings out all the natural savory flavors. It's an easy weekend brunch that feels special but doesn't require standing over a hot stove. You'll want a slice of crusty bread to soak up those rich, runny yolks.
Equipment
- Oven
Ingredients
- 4 large field mushrooms
- 8 tomatoes, halved
- 1 garlic clove, thinly sliced
- 2 tsp olive oil
- 200g bag spinach
- 4 eggs
Instructions
- 1Preheat the oven to 200C (180C fan or gas mark 6). Arrange the field mushrooms and halved tomatoes evenly across four individual ovenproof dishes. Scatter the thinly sliced garlic over the vegetables, drizzle with olive oil, and season well. Bake for 10 minutes to soften the vegetables and release their juices.
- 2Place the fresh spinach in a large colander in the sink. Pour a kettle of boiling water directly over the leaves to wilt them quickly. Squeeze out as much excess liquid as possible so the baked eggs don't become watery. Distribute the wilted spinach among the four baking dishes.
- 3Create a small well among the roasted vegetables and wilted spinach in each dish. Crack one egg into each gap. Return the dishes to the oven and bake for another 8 to 10 minutes, or until the eggs reach your preferred level of doneness.
Notes
- Serving: Pair with thick slices of toasted sourdough or crusty bread to dip into the runny egg yolks.
- Prep: Make sure to squeeze the wilted spinach thoroughly. Too much leftover water will make the bottom of the dish soggy.
- Swap: If you don't have field mushrooms, use a handful of halved cremini or button mushrooms instead.
