Better Breakfasts: Mushroom, spinach and egg breakfast bake
Food and family are two of presenter Fern Britton’s big loves – and, as a mum-of-four, she’s well-versed in whipping up satisfying family favourites.
‘Cooking has always been a big part of my life, from presenting on Ready Steady Cook, to marrying a chef; and I like to think that I’ve picked up a few tips along the way,’ she says. ‘The benefits of mushrooms for a healthy, tasty family meal is just one of these – and I’m never without them in the fridge at home,’ she adds.
And nor should you! These healthy funghi are super low-calorie, contain all the energising B-vitamins we need – and four medium mushrooms counts as one of your five-a-day. Serve this comforting mushroom and egg breakfast bake the next time you’re hosting brunch – or brinner!
Ingredients
3 tbsp olive oil, reserving one 1 tbsp for brushing
1/2 small red onion, chopped
300g chestnut mushrooms, halved if small, quartered if large
1 small leek finely sliced
100g of spinach
Salt and pepper, to taste
4 slices crusty bread
150g finely grated parmesan
5 large eggs
130ml milk
1. Brush 1 tbsp of oil into a 12 inch oven safe pan (or a 9×13 baking. Heat olive oil in a large skillet over medium-high heat. Stir in the onions and cook until softened, about 5 minutes. Add in the mushrooms and leeks and cook until they are softened, about 3 minutes. Stir in the spinach and cook until wilted, about 1 minute. Remove from heat and set aside to cool.
2. Arrange bread slices in a single layer in the skillet. Layer bread with mushroom mixture and crack the eggs on top. Season with salt and pepper, then pour milk evenly over top and sprinkle with the cheese. Bake until the eggs are set, about 25-30 minutes.
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