Veggie breakfast bakes

Hit 3 of your 5-a-day with this alternative fry-up – it’s packed with vegetables and oven-baked.

Ingredients (4 servings):

• 4 large field mushrooms
• 8 tomatoes, halved
• 1 garlic clove, thinly sliced
• 2 tsp olive oil
• 200g bag spinach
• 4 eggs

Method:

1. Heat oven to 200C/180C fan/gas 
2. Put the mushrooms and tomatoes into 4 ovenproof dishes.
3. Divide garlic between the dishes, drizzle over the oil and some seasoning, then bake for 10 mins.
4. Meanwhile, put the spinach into a large colander, then pour over a kettle of boiling water to wilt it.
5. Squeeze out any excess water, then add the spinach to the dishes.
6. Make a little gap between the vegetables and crack an egg into each dish.
7. Return to the oven and cook for a further 8-10 mins or until the egg is cooked to your liking.