If you’re a looking for traditional vegetarian fry-up flavours or simple filling breakfast or brunch meal that is easy to make for a crowd, make our Baked Eggs with Mushrooms, Baby Potatoes and Spinach! Not only easy to make with minimal washing up, but this dish is so much better for you than a traditional vegetarian fry up! With very little fat and added spinach, this is a filling and satisfying breakfast to have when you need a substantial breakfast to get you through a tough day!
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For the purposes of transparency, I will have to admit that I don’t eat breakfast! Yes, I am one of those unhealthy people who SHOULD eat breakfast as IT IS the most important meal of the day. I am normally still full from the evening before (that’s when I feast), and I only feel like a cup of coffee at 6 am. However, 10 am and I am ready to eat! So for us, this is a late weekend breakfast or brunch.
For us, egg breakfasts feel most luxurious. No pancakes, porridge with fresh berries or even decadent pastries will taste as luxurious as a good innovative egg dish. I remember, years ago, I received a book, called ‘How to boil an Egg’ as a present and ever since, I keep going back to it for ideas. Thoroughly recommended for anyone looking for new ways to use eggs – here’s the link to the cookbook.
To make this dish, you need to first cook your potatoes. Quarter your baby potatoes and boil in salted water for approx. 15-20 minutes. Or you can roast them with a generous drizzle of olive oil and a sprinkle of sea salt. The latter will make it less healthy but will taste more special.
Whilst the potatoes are cooking, wash and halve your mushrooms. You can use any mushrooms you like, really. We opted for a mixture of chestnuts and button mushrooms and halved and even quartered the large ones. Then chop 1 garlic clove finely.
In an ovenproof skillet, heat a tablespoon of oil, then add mushrooms and garlic and fry on medium-high heat for 5-7 minute until mushrooms are starting to crisp up. Then add the pre-cooked potatoes and spinach and stir just until the spinach starts to wilt.
Make grooves in the mixture for your eggs. Crack an egg in each groove and dot creme fraiche on the top. Sprinkle with parmesan all over and bake in a preheated oven for 7-10 minutes until egg whites are set but yolks are still runny.
This breakfast is extremely filling, but if you wish, you can add some extra flatbreads.
Is this recipe not what you’re looking for? For other berakfast ideas, have a looks at our recipes for:
- Overnight Sourdough Pancakes
- Baked Eggs with Smoked Salmon & Spinach
- Crunchy Home-Made Granola with Egg Whites
Baked Eggs with Mushrooms, Baby Potatoes & Spinach
Ingredients
- 250 g baby potatoes halved or quartered
- 200 g mushrooms chestnut, button and other
- 1 garlic clove
- 100 g spinach
- 2 large eggs
- 2 tablespoon creme fraiche
- 20 g parmesan finely grated
Instructions
- Boil your baby potatoes in a pan of salted water for approx 15-20 minutes or until tender.
- In the meantime, halve or quarter the mushrooms and finely chop the garlic.
- In an ovenproof skillet, eat a tablespoon of oil. Add the mushroom and garlic and fry for 5-7 minutes until the mushrooms are starting to crisp up. Then add the boiled potatoes and spinach and stir until the the spinach starts to wilt. Season with salt and pepper.
- Make grooves in the mixture for the eggs. Crack an egg in each groove. Dot the creme fraiche on top and sprikle with parmesan. Then pop in the oven for 6-10 minutes until egg whites are set but yolks are still runny.
- This dish is quite filling as it is, but you can add some flatbreads to serve it with, if you wish.
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