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Veggie breakfast bakes

Veggie breakfast bakes

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A star rating of 4.5 out of 5.26 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Gluten-free
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal127
fat8g
saturates2g
carbs5g
sugars5g
fibre3g
protein9g
low insalt0.4g
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Ingredients

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

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.

Goes well with

Recipe from Good Food magazine, February 2012

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Overall rating

A star rating of 4.5 out of 5.26 ratings
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