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.
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.
Originally Submitted
11/2/2012
5 Out of 5 from
2 reviews
You can add this veggie breakfast bakes recipe to your own private DesktopCookbook.
