Veggie baked eggs

Veggie baked eggs
  • Serves: 2
  • Prep: 5 mins
  • Cook: 15 mins


  • 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


  1. Pre-heat the oven to 200C/180C fan.
  2. Fry the mushrooms in the olive oil until caramelised.
  3. 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.
  4. 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.
  5. 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.
Nutritional information, per serving:
Calories Protein Fat Saturates Salt
260 18.9g 19.4g 4.5g 0.9g

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3.6 / 5 rating (44 votes)

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