Dairy-free breakfast recipe for 4 people, takes only 30 mins; recipe has mushroom, tomato, garlic clove, olive oil, spinach and egg.
Veggie breakfast bakes
Course: Dairy-free breakfast
Servings
4
servings
Prep time
15 mins
Ingredients
- Garlic Clove: 1 garlic clove, thinly sliced
- Olive Oil: 2 tsp olive oil
- Tomato: 8 tomatoes, halved
- Egg: 4 eggs
- Mushroom: 4 large field mushrooms
- Spinach: 200g bag spinach
Directions
- 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.
- 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.
