Veggie breakfast bakes

• large field mushrooms↗4
• tomatoes↗8

  halved

• garlic clove↗1

  thinly sliced

• olive oil↗2 tsp tsp
• bag spinach↗200g g
• eggs↗4

Step-by-step instructions

1. 1

   Heat oven to 200C/180C fan/gas 6. Put the mushrooms and tomatoes into 4 ovenproof dishes. Divide garlic between the dishes, drizzle over the oil and some seasoning, then bake for 10 mins.

2. 2

   Meanwhile, put the spinach into a large colander, then pour over a kettle of boiling water to wilt it. Squeeze out any excess water, then add the spinach to the dishes. Make a little gap between the vegetables and crack an egg into each dish. Return to the oven and cook for a further 8-10 mins or until the egg is cooked to your liking.