Name: Baked eggs with spinach, mushroom and chips
Prep time: See below for total cook and prep time
Cook time: 50 minutes
Yield: 4
Ingredients: 750g floury potatoes, such as Maris Piper or King Edward, cut into chips; Low-calorie cooking spray; 1 onion, finely diced; 500g chestnut mushrooms, finely sliced; Large pinch of ground nutmeg; 2 garlic cloves, crushed; 600g frozen spinach, defrosted and well squeezed out; 75g fat-free unsweetened natural Greek yoghurt; 4 large eggs

Small white oval baking dish with egg, spinach, and mushrooms on a white plate with chips

This tasty baked egg dish is perfect for lunch or dinner, for any vegetarian. The homemade chips on the side are great for dipping in those egg yolks. This recipe was selected in partnership with Slimming World.

Serves

Prep

See below for total cook and prep time

Cook

50 minutes

Nutrition information

Each 578g serving contains (includes serving suggestion)

KCal: 314
Carbs: 39.0g
Fibre: 7.3g
Protein: 19.0g
Fat: 7.7g
(Low)
Saturates: 1.9g
(Low)
Sugars: 7.2g
(Low)
Salt: 0.9g
(Low)
Fruit/Veg Portion: 3

What makes a healthy, balanced diet?

Ingredients

750g floury potatoes, such as Maris Piper or King Edward, cut into chips
Low-calorie cooking spray
1 onion, finely diced
500g chestnut mushrooms, finely sliced
Large pinch of ground nutmeg
2 garlic cloves, crushed
600g frozen spinach, defrosted and well squeezed out
75g fat-free unsweetened natural Greek yoghurt
4 large eggs

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Method

Step 1

Preheat your oven to 200°C/ fan 180°C/gas 6. Spread the chips on a large, non-stick baking tray in a single layer. Spray with a couple of pumps of low calorie cooking spray and season with pepper. Bake for 40 minutes, or until golden, turning halfway.

Step 2

Meanwhile, spray a large, non-stick frying pan with a couple of pumps of low-calorie cooking spray and place over a medium-high heat. Once hot, add the onion and mushrooms, and stir-fry for 5-6 minutes until softened and a little coloured. Stir in the nutmeg and garlic. Cook for 2 minutes until fragrant, then add the spinach and stir everything together until piping hot throughout. Remove from the heat and stir through the yoghurt, then season with pepper.

Step 3

Either divide the mixture between 4 individual pie dishes, or tip into 1 large pie dish. Make 4 wells in the mixture and crack an egg into each. Top with a twist of black pepper and bake on the shelf below the chips for the remaining 15 minutes of the chips’ cooking time, or until the egg whites have set. Divide the chips between 4 plates and serve with the baked eggs.

Recipe tips

You can use a plain yoghurt of your choice. However, this will change the nutritional information and texture of the dish.

At risk groups such as infants, children, pregnant women, the elderly and those who are unwell should avoid soft/lightly cooked and raw eggs, unless they can guarantee that they are produced under the Lion code quality assurance scheme.

Baked eggs with spinach, mushroom and chips