This easy peasy veggie baked eggs recipe can be made in small dishes or large ramekins, so whether it’s dinner for one or some, they’re cute as!
Serves: 2
Ingredients:
80g spinach, washed
150g chopped tomatoes
1tbsp olive oil or coconut oil
1tsp chilli flakes
4 British Lion eggs
About 80g mushrooms – a mix of wild mushrooms is nice – sliced or quartered
1dsp Parmesan, freshly grated
1tsp lightly toasted pine nuts, chopped
Method:
Pre-heat the oven to 200C/180C fan.
Fry the mushrooms in the olive oil until caramelised.
Heat a small saucepan and add the spinach. If you have just washed the spinach then there is no need to add any water to the pan – there will be enough moisture on the leaves.
Divide the cooked spinach between two dishes or four small ramekins. Add the cooked mushrooms. Put a generous spoon of chopped tomato into each dish.
Make wells in the dishes and crack in the eggs into each dish, either two for a larger dish or one in each using four smaller dishes. Sprinkle over a pinch of chilli flakes, the grated Parmesan and the pine nuts. Bake for 15 minutes in the oven or until the eggs are just cooked.
This tasty recipe is from Egg Recipes.
