This easy breakfast bake for dinner recipe is the ultimate one-pan dish that allows you to enjoy everything you would normally eat for breakfast except at dinner. How wonderful!
Ingredients
1 tablespoon olive oil
8 chipolatas
8 small Swiss brown mushrooms
250g packets vine ripened cherry tomatoes
2 rindless rashers bacon, cut into large pieces
4 eggs
20g baby spinach leaves, to serve
Toasted bread, to serve
Tomato chutney, optional, to serve
Method
Preheat oven to 180°C. Heat oil in a large ovenproof frying pan over a medium heat. Add chipolatas and cook for 8 minutes, turning throughout cooking until browned on all sides
Add mushrooms, tomatoes, bacon and eggs. Cover pan with a lid or foil and place in oven. Bake for 17 minutes. Add the spinach and cook for a further 3 minutes or until eggs are cooked to your liking and spinach has wilted slightly. Serve with toast and chutney, if you like
Tips & Hints
Add shredded spinach leaves and crumbled feta to mushrooms before adding egg. Cook finely chopped brown onion and bacon and place in mushrooms before adding egg. Add chopped semi-dried tomatoes, olives and capers to mushroom before adding egg. Place 2 slices mild or hot pancetta in mushrooms before adding egg.
