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Veggie Breakfast Bakes
Start your morning with a warm and hearty vegetable breakfast bake. This dish swaps the traditional greasy fry-up for a lighter, oven-roasted approach. Plump tomatoes, earthy field mushrooms, and fresh spinach create a vibrant base for perfectly baked eggs. A touch of sliced garlic and olive oil brings out the natural savory flavors of the vegetables. It makes an excellent weekend brunch or a comforting start to a busy weekday. Serve it hot straight from the oven with a slice of crusty bread to soak up the rich egg yolks.
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 before baking for 10 minutes.
- 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, then 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. Place the dishes back into the oven and bake for another 8 to 10 minutes, or until the eggs reach your preferred level of doneness.