This baked eggs recipe is made in just one pan, and is perfect for lunch, brunch or a meat free evening supper.
Preparation time 15 minutes
Cooking time 30 minutes
400g floury potatoes
1 tbsp olive oil
200g mixed mushrooms
1 garlic clove
100g baby spinach
4 tbsp gruyere
2 medium free range eggs
Large pinch of chilli flakes
Heat the oven to 220 degrees C / fan 200 degrees C / gas mark 7.
Cut the potatoes into 2-3cm chunks. Put in a large ovenproof frying pan, season and drizzle with the olive oil. Roast in the oven for 12 minutes.
Cut the mushrooms into quarters, chop the garlic, then toss them 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 chilli flakes.
Return to the oven and bake for 6-8 minutes until the eggs are just set.
Enjoy with some lovely chunks of fresh bread!