Mushroom, Spinach & Egg Breakfast Bake

  • 20 Jan - 26 Jan, 2018
  • Mag The Weekly
  • Cookery


· 3tbsp olive oil

· ½ small red onion, chopped

· 300g chestnut mushrooms, halved if small, quartered if large

· 1 small leek, finely sliced

· 100g spinach

· Salt and pepper to taste

· 4 slices of crusty bread

· 5 large eggs

· 130ml milk

· 150g Parmesan, finely-grated


Brush one tablespoon of oil into a 23x32cm (9x13in) baking dish. Heat the remaining olive oil in a large frying pan and cook the onions until soft. Stir in the mushrooms and leeks and cook until softened. Stir in the spinach and cook until wilted. Remove from heat and set aside to cool. Arrange bread slices in a single layer in a baking dish. Layer bread with mushroom mixture. Crack the eggs on top. Season with salt and pepper. Pour milk evenly over top and sprinkle with cheese. Bake until the eggs are set, for about 25-30 minutes.