Name: Baked eggs with mushrooms
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2
Ingredients: 1 teaspoon olive oil; 100g (3 ½ oz) chestnut mushrooms chopped; 2 spring onions finely chopped; ½ small yellow or red pepper seeded finely chopped; 1 vine-ripened tomato seeded finely chopped; 1 small clove garlic crushed (optional); 2 teaspoon snipped fresh chives (optional); Freshly ground black pepper to taste; 2 eggs

Meal type: Breakfast

Serves: 2

Preparation time: 10 minutes

Cooking time: 25 minutes

Preheat oven to 180°C/fan 160°C /gas mark 4. Heat olive oil in small non-stick saucepan; add mushrooms, spring onions, pepper, tomato and garlic (if using). Cook over medium heat for 5 minutes, stirring occasionally. Increase heat a little; cook for a further 2-4 minutes, stirring frequently, until tender but not too soft and most of liquid has evaporated.
Drain and discard excess juice; stir in chives (if using) and season with black pepper. Spoon into two ramekins or small ovenproof dishes; make a well in centre of each one.
Break an egg into centre of each vegetable 'nest'; cover with foil. Bake for 15 minutes or until eggs are cooked to your liking.
Serve immediately with wholemeal bread, if desired.

Variation

Try using ½ a small courgette in place of the spring onions.

Energy 790kJ 188kcal 9%

Carbs 5.5g -

Fat 13.6g Medium 19%

Saturates 2.7g Low 14%

Sugar 4.6g Low 5%

Salt 0.1g Low 2%

% = an adult's reference intake

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Ingredients

1 teaspoon olive oil

100g (3 ½ oz) chestnut mushrooms, chopped

2 spring onions, finely chopped

½ small yellow or red pepper, seeded, finely chopped

1 vine-ripened tomato, seeded, finely chopped

1 small clove garlic, crushed (optional)

2 teaspoon snipped fresh chives (optional)

Freshly ground black pepper, to taste

2 eggs

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Baked eggs with mushrooms

Variation

Nutritional Information

Tried this at home?

Ingredients

Related Recipes

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