Name: Baked eggs breakfast
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 2 large mushrooms, sliced; 2 teaspoon olive oil; pinch dried rosemary; salt and pepper; 4 black olives, halved; 2 medium eggs; 1 tomato, cut into six wedges; 1/2 yellow pepper, sliced; 1/2 red pepper, sliced

Ingredients

2 large mushrooms, sliced

2 teaspoon olive oil

pinch dried rosemary

salt and pepper

4 black olives, halved

2 medium eggs

1 tomato, cut into six wedges

1/2 yellow pepper, sliced

1/2 red pepper, sliced

Method

1.Preheat the oven to 200ºC/400ºF/ gas mark 6.

2.Put all the vegetables in a small ovenproof dish and drizzle over the oil. Sprinkle over the rosemary, then mix everything together with your hands so all the vegetables are coated in seasoning. Grind over a tiny bit of salt and some black pepper.

3.Roast in the oven for 20 minutes until the vegetables are just tender.

4.Mix in the olives and make two shallow hollows in the vegetables. Crack one egg into each hollow and bake for a further 8-10 minutes, keeping an eye on it through the oven door to see when the eggs have set. Once firm, they’re ready to eat. Serve piping hot.

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Ingredients

Method

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