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Baked eggs with mushrooms, potatoes, spinach and Gruyère

Name: Baked eggs with mushrooms, potatoes, spinach and Gruyère
Yield: Serves 2
Ingredients: 400g floury potatoes; 1 tbsp olive oil; 200g mixed mushrooms; 1 garlic clove; 100g baby spinach; 4 tbsp vegetarian gruyere; 2 medium free-range eggs; Salt, to season; Large pinch of chilli flakes

Published: 30 Sep 14
Updated: 18 Mar 24

Make this baked eggs recipe in just one pan – perfect for lunch, brunch or a meat free Monday supper.

Easy
October 2014

Test kitchen approved

Serves 2
Hands on time 15 min, oven time 30 min

Make this baked eggs recipe in just one pan – perfect for lunch, brunch or a meat free Monday supper.

Nutrition: per serving

Calories: 437kcals
Fat: 23.6g (8.9g saturated)
Protein: 23.2g
Carbohydrates: 34.4g (2.1g sugars)
Fibre: 6.4g
Salt: 1g

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Ingredients

400g floury potatoes
1 tbsp olive oil
200g mixed mushrooms
1 garlic clove
100g baby spinach
4 tbsp vegetarian gruyere
2 medium free-range eggs
Salt, to season
Large pinch of chilli flakes

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Method

Heat the oven to 220°C/fan200°C/gas 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 the chilli flakes. Return to the oven and cook for 6-8 minutes until the eggs are just set.