Lighter creamed spinach
Liven up your midweek meal in a flash, with this superhealthy side dish
Baked eggs with potatoes, mushrooms & cheese
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 3 baking potatoespeeled and cubed
- 1 tbsp sunflower oil
- 600g mushroomsquartered
- 2 garlic clovessliced
- 2 tbsp thyme leaves
- 140g cheddargrated
- 4 eggs
Nutrition: per serving
- kcal493
- fat22g
- saturates10g
- carbs42g
- sugars2g
- fibre7g
- protein27g
- salt0.9g
Method
step 1
Heat oven to 200C/180C fan/gas 6. Put the potatoes in a pan of water, bring to the boil, cook for 5 mins, then drain. Heat the oil in a large frying pan. Cook the potatoes, mushrooms and garlic for 5-8 mins to soften the mushrooms and brown the edges of the potatoes. Stir in half the thyme and cook for 1 min more.
step 2
Spoon the potato mixture into a baking dish and sprinkle with the cheese and the remaining thyme. Make holes in the mixture and break in 4 eggs. Bake in the oven for 12-15 mins until the eggs are set and the cheese has melted.
