Baked Eggs with Mushrooms, Baby Potatoes & Spinach
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 nutritious and satisfying breakfast when you need a substantial breakfast to get you through a tough day!
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.
Tried this recipe?Let us know how it was!