Breakfast Bakes

July 28, 2014

BakesThis delicious vegetarian recipe is a perfect healthy alternative to the fry-up, with all of the ingredients available fresh daily, and at a great price, at Leicester Market.

Ingredients (serves 4)
4 large field mushrooms
8 tomatoes, halved
1 garlic clove, thinly sliced
2 teaspoons of olive oil
200g spinach
4 eggs

Heat oven to 200C/180C fan/gas 6. Put the mushrooms and tomatoes into four ovenproof dishes. Divide garlic between the dishes, drizzle over the oil and some seasoning and then bake for 10 minutes.

Put the spinach into a large colander and pour a kettle of boiling water over to wilt it. Squeeze out any excess water and 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 minutes, or until the egg is cooked to your liking.