baked eggs with mushrooms, potatoes, spinach and gruyere [v]

serves 2; hands-on time 15 min; oven time 30 min

400g floury potatoes cut into 2-3cm chunks
1 tbsp olive oil
200g mixed mushrooms cut into quarters
1 garlic clove, chopped
100g baby spinach
4 tbsp vegetarian gruyere
2 medium free-range eggs
Good pinch chilli flakes

Heat the oven to 220°C/fan200°C/gas 7.

Put  the potatoes in a large ovenproof frying pan, season and drizzle with the oil. Roast in the oven for 12 minutes.

Toss the the mushrooms and garlic through the potatoes. Roast for 10 minutes until the potatoes are tender. Remove from the oven and stir in the spinach until it has wilted in the heat from the pan.

Grate in the gruyere then, using the back of a spoon, make 2 hollows in the vegetables. Crack the eggs into the hollows. Season with salt and a good pinch of chilli flakes. Return to the oven and cook for 6-8 minutes until the eggs are just set.

per serving 437kcals, 23.6g fat (8.9g saturated), 23.2g protein, 34.4g carbs (2.1g sugars), 1g salt, 6.4g fibre

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