Name: One-pan bake with roast mushroom, tomatoes and eggs
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Ingredients: 6 portobello mushrooms, trimmed, halved; 1 small red onion, cut into wedges; 4 fresh thyme sprigs; 250 gram mixed heirloom cherry tomatoes; 4 slice pancetta, torn; 100 gram baby spinach and kale leaves; 4 eggs; 4 slice wholegrain sourdough bread, toasted; 1/2 small avocado, seeded, sliced; hot sauce to serve

One-pan bake with roast mushroom, tomatoes and eggs

Breakfast, lunch or dinner - this one-pan bake recipe is a winner. Serve with hot sauce and wholegrain sourdough toast for a meal that's simple, delicious and saves you spending time on dishes

Serves 4

Prep

10M

Cook

35M

Total

45M

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Ingredients

6 portobello mushrooms, trimmed, halved

1 small red onion, cut into wedges

4 fresh thyme sprigs

250 gram mixed heirloom cherry tomatoes

4 slice pancetta, torn

100 gram baby spinach and kale leaves

4 eggs

4 slice wholegrain sourdough bread, toasted

1/2 small avocado, seeded, sliced

hot sauce to serve

Method

1.Preheat oven to moderate, 180°C. Lightly spray a medium baking dish with olive oil.

2.Arrange mushroom halves, onion and thyme in dish. Spray with oil and bake for 10 minutes. Stir tomatoes and pancetta through. Bake for a further 10 minutes.

3.Toss spinach and kale through hot mixture until beginning to wilt. Make 4 indents in vegetable mixture. Break an egg into each. Season.

4.Bake for a further 10-12 minutes until eggs are cooked. Serve topped with avocado slices and a drizzle of hot sauce. Accompany with toast.