#RecipeSaviours: Baked Eggs With Mushrooms, Potatoes, Spinach And Gruyère

The mother of all pregnancy recipes

This week’s #RecipeSaviour includes such great, healthy ingredients (spinach, eggs and mushrooms) and is so easy to make, we can’t think of a reason not to try it. Remix it by substituting the potatoes for sweet potatoes to really up the superfood factor.


Serves: 2
Time: 15 minutes prep, 30 minutes cooking
Good for: Vitamins A, C and K, folate and protein 


400g floury potatoes
1 tbsp olive oil
200g mixed mushrooms
1 garlic clove
100g baby spinach
4 tbsp vegetarian Gruyère (hard French cheese, safe to eat during pregnancy)
2 medium free-range eggs
Salt, to season
Large pinch of chilli flakes 


• Heat the oven to 220°C/fan 200°C/gas mark 7. Cut the potatoes into 2-3cm chunks. Put in a large ovenproof frying pan, season and drizzle with the olive oil. Roast in the oven for 12 minutes.
• Cut the mushrooms into quarters, chop the garlic, then toss them through the potatoes. Roast for 10 minutes until the potatoes are tender. Remove from the oven and stir in the spinach until it has wilted in the heat from the pan.
• Grate in the Gruyère then, using the back of a spoon, make 2 hollows in the vegetables. Crack the eggs into the hollows. Season with salt and the chilli flakes. Return to the oven and cook for 6-8 minutes until the eggs are set.

    And that’s that! Enjoy! 

    Recipe by delicious. magazine; image courtesy of deliciousmagazine.co.uk