Lucy Mecklenburgh & Paul Merrett's tasty recipe: Vegetarian Baked Eggs

Published Saturday, Feb 21 2015, 07:00 GMT  |  By  |  Add comment
The weekend always calls for a food treat, but this little brunch idea from ex-TOWIE star Lucy Mecklenburgh and Paul Merrett, is both healthy and delicious!

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.

Lucy Meck and Paul Merrett's  Veggie baked eggs

© British Lion Eggs


  • 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


1 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 Time

5 minutes

Cook Time

15 minutes

Nutrition Information

Serves 2

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