Baked Mushroom Eggs & Spinach


Unless the breakfast is quick and easy, it is probably unrealistic to expect this to be prepared on a works or school morning. There really is no excuse here to skip, find a cereal or just grab a coffee as this can be prepared whilst the kettle is boiling and cooked while your pack your bags for the day. It's going to fill you up until lunch time so worth adding in to your weekly menu!

Recipe & Instructions


  • 2 large portobello mushrooms
  • 2 medium or large eggs
  • 50g spinach
  • tsp of mixed seeds

1 tsp water, salt and pepper

Wholemeal Toasted Fingers to serve

Clean the mushrooms, pull of the stalks and put on a non stick tray. Break an egg in to both mushrooms. Sprinkle half the seeds over the eggs. Bake in the oven at 180C for 18-10 minutes (or until you cook them who you like them) whilst you do something else.

Just as the last minutes tick, toast the bread, put tsp of water in a small saucepan and wilt the spinach. Season with salt and pepper. Remove mushrooms from the oven.

Place the mushrooms, toast and spinach on a plate. Done.

Serves 1

Nutritional Value

Calories Per Serving - 280
Carbohydrate 18.6g
Protein 21.4g
Fat 12.7g