Veggie baked eggs are super simple to put together and are great for enjoying on a lazy Sunday morning. Packed with nutritious ingredients like spinach, tomatoes, mushrooms and pines nuts, it's a great alternative to a traditional bacon and egg brekkie.
- 80g spinach, washed
- 150g chopped tomatoes
- 1 tablespoon of olive oil or coconut oil
- 1 teaspoon chilli flakes
- 4 British Lion eggs
- About 80g of mushrooms – a mix of wild mushrooms is nice – sliced or quartered
- 1 dessert spoon Parmesan, freshly grated
- 1 teaspoon lightly toasted pine nuts, chopped
Method1 Pre-heat the oven to 200C/180C fan.
2 Fry the mushrooms in the olive oil until caramelised.
3 Heat a small saucepan and add the spinach. If you have just washed the spinach then there is no need to add any water to the pan – there will be enough moisture on the leaves.
4 Divide the cooked spinach between two dishes or four small ramekins. Add the cooked mushrooms. Put a generous spoon of chopped tomato into each dish.
5 Make wells in the dishes and crack in the eggs into each dish, either two for a larger dish or one in each using four smaller dishes.
6 Sprinkle over a pinch of chilli flakes, the grated Parmesan and the pine nuts. Bake for 15 minutes in the oven or until the eggs are just cooked.
Prep Time5 minutes
Cook Time15 minutes
Nutrition InformationServes 2
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Copyright: Farmhouse Breakfast Week
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