Healthy recipe: veggie breakfast bakes
Bursting with protein and antioxidant-rich properties, these veggie breakfast bakes are the perfect way to fuel your day - the healthy way!
Ingredients:
• 4 large field mushrooms
• 8 tomatoes - halved
• 1 garlic clove - thinly sliced
• 2 tsp olive oil
• 200g spinach leaves
• 4 eggs
• 4 large field mushrooms
• 8 tomatoes - halved
• 1 garlic clove - thinly sliced
• 2 tsp olive oil
• 200g spinach leaves
• 4 eggs
What to do:
• Heat the oven to 200C/180C fan/gas 6.
• Pop the mushrooms and tomatoes into 4 ovenproof dishes and divide the garlic slices between each.
• Drizzle with olive oil and a sprinkling of seasoning - sea salt or ground black pepper are delicious - and bake for 10 minutes.
• Pop the spinach into a large colander and cover with boiling water to wilt - squeeze any excess water and add to each dish.
• Create a small gap between the vegetables and fill with a cracked egg.
• Return to the oven to cook for a further 8-10 minutes - or until the eggs are cooked to your liking.
• Serve and enjoy!
• Heat the oven to 200C/180C fan/gas 6.
• Pop the mushrooms and tomatoes into 4 ovenproof dishes and divide the garlic slices between each.
• Drizzle with olive oil and a sprinkling of seasoning - sea salt or ground black pepper are delicious - and bake for 10 minutes.
• Pop the spinach into a large colander and cover with boiling water to wilt - squeeze any excess water and add to each dish.
• Create a small gap between the vegetables and fill with a cracked egg.
• Return to the oven to cook for a further 8-10 minutes - or until the eggs are cooked to your liking.
• Serve and enjoy!
Comments
Post a Comment