Name: Veggie baked eggs
Prep time: 5 min
Cook time: 15 min
Yield: 2
Ingredients: 80g spinach, washed; 150g chopped tomatoes; 1 tbsp of olive oil or coconut oil; 1 tsp chilli flakes; 4 British Lion eggs; About 80g of mushrooms – a mix of wild mushrooms is nice – sliced or quartered; 1 dessert spoon Parmesan, freshly grated; 1 tsp lightly toasted pine nuts, chopped

Serves: 2
Prep: 5 mins
Cook: 15 mins

Ingredients

Calories: 260kcal
Protein: 18.9g
Fat: 19.4g
Saturates: 4.5g
Salt: 0.9g

80g spinach, washed
150g chopped tomatoes
1 tbsp of olive oil or coconut oil
1 tsp chilli flakes
4 British Lion eggs
About 80g of mushrooms – a mix of wild mushrooms is nice – sliced or quartered
1 dessert spoon Parmesan, freshly grated
1 tsp 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.